Rood Farm

Dandelion jelly is a success.

While selling butcher hogs, I have had many people ask, "are they market price?"
Well, my response is hell no, they are not market price as they are not market hogs.

Farm raised hogs see sunlight, pasture, and get more attention, love, and care then a market hog. Our breeding hogs have names (Charlie, Eddie, Bertha, Betty, Sally, etc...) not just a number. They recieve daily pets and come running to the fence when they see us, much like a dog.

Commercial market hogs are raised in a confinement building with thousands of other hogs, never seeing the outside world, and only getting minimal hands on attention from people (I think of an assembly line at a factory).

Our farm does not use antibiotics, steroids, or vaccinations. Only Ivermectin for parasites and utilizing a closed herd method to avoid introducing unwanted health problems.

The result of our pasture raised farm hogs is a deep red, marbled and flavorful meat. You get what you pay for. Our farm is not market price.
Thank you for reading.

Only 1 hog left for our Fall butcher.
If interested, pm me to reserve a 1/2 or whole hog

If you might be interested in a Whole or Half hog let us know.

We have 6 hogs left that are ready for butcher September-October

Butcher date TBD, we use Winneman's in St Libory

PM or call/text us 618-750-1890 for pricing

Time to make some more salsa.

Our best momma, Big Bertha, had 9 little piggies on 5/31. 5 boars 4 gilts

Update- Intact boar sold, 6 piglets remaining

7 pure swallowbelly Mangalitsa piglets ready to go
Located Waterloo, Illinois
2 barrows
4 gilts
1 Intact boar that will be castrated Friday unless someone wants him intact

Side by side comparison. On the yellow mat is store bought pork steaks and on the green mat is pork steaks we raised on pasture on the farm.

Too cute not to share. These handsome boys will be leaving our farm soon to go to their new farms. 😍

Coming soon! We have added 4 new gilts to the herd. These are Red Wattle pigs we will breed into our Mangalitsa pigs. This will result in quicker grow out time (Mangalitsa pigs take 15+ months) with tasty results.

Mangalitsa is a lard pig, a Heritage breed originating in Hungary, known as the "kobe beef of pork". This pork is red, marbled, flavorful, high in Omega-3 fatty acids and natural antioxidants. Con- Slow to grow out to butcher weight

Red Wattle is a lean hog, a Heritage breed originating from New Caledonia that was thought to be extinct until a wild herd was discovered in Texas. Red Wattle has deep red meat that is a bold porky flavor. Grow out time 6-8months.

Both breeds are special with a unique history, their meat is said to be rare. We can't wait to deliver our customers this final product. This combination should make for some tasty, tender pork chops. Another building block into our breeding program to bring you quality pork!

I have an intact Boarling Purebreed Mangalitsa piglet needing new pasture. Born Superbowl Sunday 2/9
I plan to castrate him on 3/2 if I don't find him new pasture
Located in Waterloo, IL