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About
Avory and Eric created A&E Farms in 2017 when they discovered a pig that was bred to be raised on grass pasture – the Idaho Pasture Pig. A cross between Duroc, Berkshire, and a grazing pig from New Zealand called a Kunekune, these pigs are free-ranged in pastures and supplemented with ground corn/mineral mix (and grass hay in the winter when grass is not available). We don’t use hormones, antibiotics, and farrowing crates or other confinement practices, but do keep a bag of marshmallows on hand for treats when they want their ears scratched, or a belly rub! Every delicious cut of meat comes from a pig that was born and raised on our farm, and processed at a USDA/State inspected facility in Indiana.
The family history of the farmstead goes back a few years. Eric’s dad, Ron (who also grew up on a nearby farm) started operating the farm in 1977, raising cattle, pigs, corn, wheat, and soybeans.
Eric was raised to love the farm lifestyle, the animals, the land, and the hard work, but eventually took a path to a degree in grain science. Eric pursued his career for a number of years, then decided to get more involved in the farm in 2014 (You can take the boy out of the country, but you can’t take the country out of the boy?!).
So how does pastured pork from a small farm in eastern Kansas end up in Westfield, Indiana? Avory and Eric moved to the Westfield community in 2019, and split their time between living/working in Indiana (where they also manage the farm from), and working on the family farm in Kansas with Eric’s dad.
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