PASTURED HERITAGE PORK
The diet of our pigs is supplemented with fresh pasture, spent grain from a local brewery, veggie scraps from Glynwood’s kitchen, and nuts and apples that fall from the trees in their paddocks. The recipe of all of the above makes for pork that is superior in taste.
We care for four sows (female pigs that have had at least one litter of piglets) and one boar (male breeding pig). We farrow-to-finish up to 50 piglets per year. Our boar and three of our sows are purebred Gloucestershire Old Spots, which is a heritage breed listed as threatened on The Livestock Conservancy’s Conservation Priority List. Old Spots are known for producing very well-marbled meat. We also have one Tamworth sow, which is another heritage breed listed as threatened on the Conservation Priority List. The Tamworth was traditionally considered a “bacon” breed, meaning that the pigs thrived on low energy foods but grew slowly. Both Tamworth and Old Spot breeds are very well suited to small-scale, pasture-based farms such as ours.
Our pigs are raised outside, typically in partially wooded or scrubby areas where they can root around, wallow and enjoy the outdoors. Because we raise remarkably hardy, resilient breeds, our pigs are able to overwinter outdoors. Sows are brought indoors to a cozy barn for winter farrowing (giving birth). Piglets are weaned at eight weeks of age and processed at around six months old. All of our pigs are fed non-GMO grain grown in New York.
PASTURED CHICKEN AND EGGS
All of our chickens are fed non-GMO grain, which is heavily supplemented by their access to pasture. Their diet and ability to roam freely leads to incredibly rich and flavorful eggs and meat.
Glynwood raises chickens for meat and eggs. We raise approximately 600 chickens for meat each year and care for about 250 laying hens at any given time. For our meat chickens, we raise Freedom Rangers, which is a hybrid breed that was bred specifically for free-ranging and pasture-based systems. The Freedom Rangers typically take 10-11 weeks to reach slaughter weight, as compared to five or six weeks with Cornish Cross, which is the breed preferred by large-scale industrial chicken production. We process all of our chickens on the farm.
Our Freedom Rangers arrive on the farm as one- or two-day-old chicks. They spend the first two to four weeks of life in a warm brooder until they have feathered out, at which point they are moved to mobile coops on-pasture. These coops are moved once a day. The birds are let out each morning to have free-range access to a paddock fenced in by portable electric fencing. They are closed back into the coop at night to ensure protection from predators.
Our laying hens also arrive as one- or two-day-old chicks, usually in winter. They start laying at six months of age and typically stay on the farm for two years until their production begins to wane, at which point they are processed for stew birds. We have both heritage and hybrid breeds that perform well on pasture, including Rhode Island Red and Araucana (which lay beautiful blue eggs). During winter, our laying hens are housed in a warm barn with an outdoor paddock. As soon as the grass is ready in spring, they are relocated to mobile coops, which are moved at least once a week across the pastures. Like our meat birds, they free-range during the day and are closed in at night to protect them from predators.
PASTURED THANKSGIVING TURKEYS
Glynwood raises about 50-75 turkeys each year for Thanksgiving. Our turkeys are given access to pasture and are fed Certified Organic grain. We raise Broad-Breasted Whites, which is a breed that produces comparatively large breasts and succulent meat. Reservations for Thanksgiving turkeys are taken beginning in fall.