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Ferguson Farms

John & Carmen Ferguson have 10 acres up in Masaryktown, Florida. Originally from Germany, they had sheep, cows and horses, yet they always wanted to raise pigs. But in Germany you have to raise pigs on property outside of town and that does not work well. When they moved to America five years ago, they started raising Black Angus beef on their farm. Two years ago, at last they were in a position to raise pigs and began raising Heritage hogs and selling pork.

The Ferguson’s Heritage hogs are large black hogs from England which are rare in this area. They are bred to grow slowly to yield a better quality meat with nice fat and great flavor. The hogs are free roaming and grass fed, along with food-grade diatomaceous earth for worming. This keeps the flies down by 70%. They are also given all natural bushnell feed which contains no antibiotics and no hormones. This feed includes corn, wheat, and molasses.

There are no chemicals used anywhere on the property at Ferguson Farms. John & Carmen have chosen not to pursue organic certification for their pork production due to lack of availability of local organic feed which is nearly impossible to obtain unless you grow it yourself.

At about six to eight months old, Ferguson Farms’ hogs are processed at South Marion Meats in Ocala, a USDA inspected facility. The final product is cryo-packed, frozen ground pork with average pork to fat ratio of 80% to 20%.

 
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