Heritage Pork  ·  Raised Right

RAISED RIGHT.
NOT RUSHED.

Heritage pork means slower growth, better fat, and more flavor. Our hogs are raised with the same standards as our cattle — open space, honest feed, no shortcuts. The difference is real.

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What is Heritage Pork?

Pork with actual
flavor.

The pork you find in grocery stores comes from animals bred specifically to be lean, grow fast, and fit into the modern feedlot model. They do that very efficiently. What they sacrifice is flavor.

Heritage breeds grow more slowly, develop more intramuscular fat, and produce meat with noticeably more character — the way pork tasted before industrial breeding optimized everything for speed and yield.

Our heritage pork is raised with the same commitment as our beef: open space, honest feed, no added hormones, no preventive antibiotics. Processed at our USDA facility in Nephi, Utah, and shipped direct to you.

Slower Growth, Better Fat

Heritage breeds take longer to reach market weight. That extra time means more fat development — and more fat means more flavor throughout every cut.

No Added Hormones

Our hogs aren't pushed to grow on chemical shortcuts. They grow at the rate nature intended, which shows up in the flavor and texture of the meat.

Open Range Standards

Not in a crate, not in a confinement barn. Our hogs have space to move, access to fresh air, and a natural environment throughout their lives.

USDA Inspected

Processed at our USDA facility in Nephi, Utah. Every pound is federally inspected, vacuum-sealed, and flash-frozen before it ships.

Our Flagship Product

Heritage
Bacon.

We've been developing our heritage bacon recipe with intention — slow-cured, carefully smoked, and built to be the best bacon you've had. Not factory-farmed, not mass-produced, not rushed. The real thing.

Made from heritage pork bellies raised on our ranch. Cured with a simple, honest recipe. Smoked low and slow. The way it was done before commercial shortcuts made bacon something entirely different.

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Why heritage bacon is different

  • More fat coverage from slower-grown heritage bellies
  • Dry-cured — not water-injected for false weight
  • Smoked, not liquid smoke flavored
  • No added growth hormones in the source animal
  • Less shrinkage in the pan — you're buying real bacon
  • Actual pork flavor, not just salt and smoke

Available Cuts

Heritage pork cuts.

All cuts subject to availability. Shop our store for current inventory.

Flagship

Heritage Bacon

Our labor of love. Slow-cured, carefully smoked pork belly from heritage breed hogs. The best bacon you've had — guaranteed.

~12 oz packThick cut
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Loin

Pork Chops

Center-cut loin chops with actual fat coverage and flavor. Heritage breed pork chops cook differently — more forgiving, more complex, and worth resting properly.

~1-inch cutBone-in available
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Rib

Pork Ribs

Baby back or spare ribs — heritage breed ribs have more fat and more flavor than commodity pork. Low and slow or smoked, these are worth the time.

Baby backSt. Louis available
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Shoulder

Pork Shoulder / Butt

The gold standard for pulled pork. Smoke it 10–12 hours and it falls apart. Heritage breed shoulder has more fat to render, which means more moisture and more flavor.

~7–10 lbBone-in
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Ground

Ground Pork

Heritage breed ground pork. Dumplings, meatballs, Italian sausage, ragu — all elevated when the pork has actual fat content and flavor.

1 lb pack80/20
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Loin

Pork Tenderloin

The leanest cut on the hog — but with heritage genetics, it still has more flavor than commodity tenderloin. Quick-cooking, elegant, and versatile.

~1 lb eachTwin pack
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🐄 Beef Program

Three breeds of beef — Black Angus, F1 Wagyu Cross, and American Wagyu. Same ranching standard. You choose your tier.

Explore Our Beef →

🐑 Pasture Raised Lamb

Utah lamb raised on open pasture. Clean, mild flavor and the full range of cuts — including whole and half animal shares.

Explore Our Lamb →

Heritage pork done right.

Individual cuts or a whole/half hog share. Ranch direct from Circle 7 Meats, Utah.

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