Back-to-Nature Organics raises its pigs outdoors on pasture and among the trees in Parkhill, Ontario. After weaning, piglets move to outdoor huts, graze fresh grass, root for insects and eat non-GMO grain, and they are rotated around the pasture so fresh grazing is always close.
Breakfast sausages made with maple syrup and sage-forward spices. Cook gently in a skillet until browned, serve with eggs and toast, or slice into a savoury fall hash with potatoes and onions.
