I had recently mentioned that while grass-fed beef has been studied widely and often, hardly anything has happened with pork. Now we have something out of Australia. And as you would expect, pastured pork follows the same pattern as beef – give them access to the green stuff – and acorns, pecans, berries, and roots – and the Omega 3 is going to get itself back in balance with the Omega 6. Not a surprise, but it is welcome confirmation of the virtue of properly raised pork. The antioxidants show up as well – vitamin E and such – so you have that value added too.
All in all, pastured pork fits our mission. It brings sustainable value.