Outdoor all year
The herd lives outside on forested pasture through every season.
How they're raised
Pasture, practical care, and useful genetics.
Regular rotation
Hogs move through roughly half-acre paddocks every three to four weeks as conditions allow.
Local feed
A locally made non-GMO blend of barley, peas, and red wheat supplements forage.
Pasture farrowing
Sows farrow in portable huts or suitable places they choose outdoors.
Selected for function
Temperament, sound legs, mobility, and maternal ability guide breeding decisions.
Direct answers
Ask Jesse about a specific animal's care, history, registration, or suitability.
About Saorsa Farm
Food freedom, built on demanding ground.
Jesse began raising pigs in 2021 to become more self-sufficient and to know exactly how his food was raised. That meant choosing the feed, limiting unnecessary treatments, and building a system that could produce healthy food close to home.
Earlier breeds struggled with the farm's steep forest pasture, rocky soil, thick brush, and cold Eastern Oregon winters. Jesse brought his first Red Wattles home in 2022 after searching for a hardy, capable pasture pig that could thrive on the land and still produce excellent pork.
“There is a lot of freedom in raising your own food.”
Saorsa means freedom in Gaelic. Here, that means resilient animals, healthier land, and giving families a more direct connection to the food on their table.
Why Red Wattles
A heritage pig suited to demanding ground.
Saorsa chose Red Wattles after other breeds struggled to match the farm's steep pasture, brush, rocky soil, and winters. The goal is straightforward: calm, mobile hogs that work outdoors and produce quality pork.
See available pigsAround the farm
Real life on forest pasture.
Saorsa Farm photographs from across the seasons.
