FAQ about Bali Heritage Pigs

Best Free Range Pork in Bali

FAQ

Frequently Asked Questions

We have answered the most common questions in our FAQ. If you don't find your answer here, please get in touch.

Pigs from Bali Heritage Pigs are "organic". We explain.
There are 2 main factors: the space they are kept in, and the way they are fed. Organic pigs must be fed an organic diet, minimal use of off-farm inputs and with organic grains and protein sources – we farm our own larvae as you know, unlike most famers substitute the lack of animal protein with kitchen scarps from hotels. 
 
For us the feeding of mammal and poultry slaughter byproducts, tallow/grease, meat and bone meal, feather meal is prohibited. The feeding of crystalline amino acids such as L-lysine, DLmethionine, L-threonine, and L-tryptophan as found in some ready mixes in Bali is not allowed. Similarly, the feeding of exogenous phytase, subtherapeutic antibiotics, or hormones is a no.
 
Our pigs are kept on organic pastures, which are never treated with synthetic, chemical fertilizers, pesticides or herbicides. In fact, the only fertilizers our pastures are ever treated with are those that come directly from our animals. The pigs are given room to roam, root in the dirt for tasty snacks and build mud holes. They are fed only organic grains—which are non-GMO, home grown organic corn (non GMO), papaya, chayote form our land and are offered an unlimited supply of clean drinking water. We strictly avoid the Subak water, as source for almost all farms, as in general is highly contaminated with chemical run-off and harmful bacteria (especially of E. coli), it is often damaging the livestock. We take particular measures to protect our animals and harvest only rain water, which is filtered in 3 stages (incl UV-filtration) to provide the perfect independent rinking water. Organic pigs are also never treated with antibiotics, growth promotants or chemical dewormers.
Our pigs are "free range". We elaborate.
Free-range pork comes from pigs that were born and raised with free access to the outdoors. That is, where the sows and growing piglets have access to paddocks, as well as huts or other forms of housing for shelter, and are not confined to sow stalls or farrowing crates (for lactating sows and their piglets). Pigs on The Bali Heritage pig Farm have the space to move, forage, socialise and explore. Raised outdoors, there’s a focus on providing for pigs’ behavioural and physical needs (we are an enriched environment: hiding sweet potato, mud bath, rooting .. etc). Sow stalls and traditional farrowing crates are not allowed under a free range Farming Scheme.
Do all of the pigs have free access to the outdoors?

Yes they have unless they are in quarantine or under special observation (unwell, risky pregnancy etc)

Are you indicating that the pigs are born outdoors as well?
Absolutely, if you recall the paddock below the main building, those are designed exactly for this – with a shelter and an enclosed piglet housing with heating lamps and straw. The piglets in fact develop better when they have access to “dirt’ early 😉 Once they grow bigger they rotate around on the other free range spaces.
What kind of pig is the Bankal Hitam or the Black Heritage pig?

The black pig is a lard-type pig. It has a thick layer of back fat and shorter body type which guarantees a shorter belly. The back fat is essential in charcuterie. 

How do I make an order?

Use the instant chat or send us an email and we will contact you shortly.

How much is the price per kilo?

Pig (between 25 – 90kg) : 128.000/kg

LIMITED STOCK Piglets (weight 15-20kg) : 148.000/kg

Milk fed suckling (about 8kg) : 1,9 jt flat (limited stock) 


NOTE: We recommend to use mid size pigs at about 45kg cleaned

* inners, Intestines and blood are at 50% from the per kg rate

How old are pigs ideal for prime cuts and charcuterie, and can I use all parts?

Our 10 to 15 months old black pigs (about 55kg carcass) have the best meat for fresh cuts, sausages, bacon, and ham. The head and cheek goes to deli cuts such as porchetta di testa and guanciale. Bones and feet can be turned into concentrated bone broth. And all the rest can be turned not high end dog food for your beloved pets. 

Do I need to buy the whole pig?

At the farm we only sell  nose to tail. 

Why have some Heritage Pigs a little more, some a little less fat?

Its an interesting question which we have spent lots of time upon. We think it must be much more easy in a factory farm setting where one can grow pigs quite uniform in batterie like enclosures, designed for maximum yield.   At our farm, we find interesting differences in growth, even from the same Sow, in the same litter, simply because there is a natural hierarchy in their little clan and space. Allowed free range leads to having the stronger ones getting the better tit, more food in the grower stage, simply because they are more dominant. 

Even though they get fed the same recipe, the same portions etc etc., each pig grows individually and naturally differently. Some are very active and dig and play and get “marbled”, some are slower and sleep most of the day. Then there is different DNA from different Sows. We don’t interfere and separate the the weaker, or feed the smaller ones to grow larger, we let them develop in their natural hierarchy. hTis leads to different body types and fat layers..

Can I chose the pig?
You are very welcome if you’re interested in visiting our farm. Just contact us and we’ll arrange a day for you.
Who slaughter the pigs?

Our own butcher slaughters the pigs. He is well trained to do it the most humane way possible in the early hours of the delivery day.

How is the pig prepared to be delivered?

The pigs are shaved, gutted, blood, inners spectated, intestine cleaned and separated and the pig is delivered within a few hours after slaughtering. We recommend to hang it 3 days before breaking it down.

Where is the Farm located?

Our farm is located in Baturiti.

In which area do you deliver?

We deliver all around the island, tell us where and we’ll deliver our high quality pig to your door step.

Does the farm routinely castrate the male piglets If so, then why?

Yes, within the first week of birth.

 

The simple answer is to prevent it from puberty and the hormonal changes affecting the meat quality. The surgical castration of male piglets has been a traditional practice for ages and is still common in most countries.

The complicated answer and the main reason for castrating male pigs is the occurrence of boar taint. An offensive odor and flavor perceived when cooking and eating the meat from some entire male pigs. Two main compounds have been demonstrated to be associated with boar taint: Androstenone (5α-androst-16-ene-3one), a testicular steroid with a urine-like smell and Skatole (3-methyl-indole), a metabolite of the amino acid tryptophan.

How to visit the farm?

Simply contact us via whatsapp or email. Kindly understand that we must be a little bit selective for farm visits and prioritise people from the industry. However we plan to open the farm for visits and maybe organize lunches at the farm with our products.. please follow us on our social to stay tuned for more info.

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