Rebecca and Jim Fiedler are a couple of re-transplanted Hoosiers who have been setting roots at the old family farm after pulling stakes in the Big Apple.
When not on their farm in Rome, Indiana near the Ohio River, they can be found at regional farmer markets preaching passionately about all things pork.
They keep busy by holistically, humanely, and sustainably raising beef, lamb, and chickens., but Rebecca is most intrigued with her big black pigs. After visiting with the Fielders, we found out that good food takes time.
All About The Bacon
After relocating to the family farm, the Fielders started out rearing cows, sheep, and later moved on to heritage bred pigs.
All of the animals found on the Fielder farm are grass fed and never confined, which ultimately ends up being healthier for both the animal and the consumer.
The heritage breed pigs on the Fielder farm also stay on-pasture. Unlike a more industrialized pig, that would be born in a crate and nurse with their mothers for only about two weeks, the Fiedlers’ pigs are born outside and live outside, staying with their mothers for about three months.
A Heritage Breed
A heritage breed is one that has not been commercialized to fit the industrial model. One huge benefit to heritage breeding is that it makes for a fatter pig with more flavor.
Bacon of this type is great for putting on salads and bitter greens. It also tends to be darker and contains a lot of omega-3 fatty acids.
Learn More: Fiedler Family Farms’ Website