Brian Bennett of Bittersweet Farm has been living with pigs for over 30 years. Each year, he raises 10-12 liters of certified organic pigs with 6-8 piglets per liter. The pigs live as families outdoors not packed together in huge barns. All the farm’s pigs have names. “I like to know who is coming to dinner,” said Bennett with a smile.
To people offended by smelly pig barns, Bennett reminds them that he does not run a confinement operation. Farrowing huts may smell of manure and afterbirth, but it’s all connected: “Energy, passion, life process and life force.”
Bennett’s favorite heritage breeds are Tamworth and Gloucester Old Spots. These breeds are known as great mothers. Bennett used to raise Yorkshire pigs but their large liters lost too many piglets, especially in extended subzero periods in upstate NY. Heritage pigs thrive on pasture, in woodlands and with diverse diets. Bennett and his family raise much of the pigs’ food on the farm. [Read more here.]