Producer

Glendower Farms is a multi-generation family farm northeast of Monticello. It produces the iconic Spanish Iberico pig on pasture. Its pork products are harvested and processed at a USDA inspected facility. In addition to fresh meat cuts, it offers an array of hand crafted charcuterie products including several sausages, dry-cured bacon, pastrami, and more.

Glendower Farms is part of one of Florida's oldest family farms. It was established in 1839 and is now in its eighth generation. Though pigs have frequently played a significant role in the production heritage of the diversified family farm, the growing of Iberian pigs is a new enterprise introduced in 2015 by Hines Boyd. Hines, who holds a PhD in agriculture from the University of Florida and has spent much of his career in agricultural development and management, helped some Spanish investors make the first U.S. import of Iberian pigs since the Spanish colonial days. Twenty bred sows from that 2014 import soon made their way to Glendower Farms. By 2018, the Glendower Farms herd had grown to more than 700 pigs and is one of the very few purebred Iberian pig herds in the U.S. Our family farm raises purebred Iberian (Iberico) pigs on pasture. Our foundation breeding stock was imported from Spain.

We grow our pigs slowly on high quality grazing to boost the anti-oxidants, omega-3 fatty acids, and other healthy elements of their meat. We supplement the pigs’ grazing with a limited grain ration. The Iberian pig is the King of Charcuterie. That's why Anthony Bourdain deemed it "his favorite pork." Iberico pork is ideal for making cured meats, thanks to its unique, flavor enhancing high-oleic fat. Experience locally grown Iberico pork at its best with the artisan Spanish sausages, hand-rubbed bacon and belly, and tasty Iberico pastrami we make from the pasture-raised Iberian pigs grown on our north Florida family farm.

Iberian pigs are known for their tasty and healthy high-oleic fat. They are sometimes called “olive trees on legs.” Until recently, these pigs were not grown in the U.S. Now you can have this healthy and delicious pork shipped directly from our multi-generation family farm to your door. We imported the pigs, so you don't have to import the meat!

Use this link to see us featured in the Tallahassee Magazine!
https://www.tallahasseemagazine.com/former-jefferson-county-commissioner-is-in-hog-heaven/?fbclid=IwAR1F9TBojKtIQ7cC9_LA5F5lMIjWQ8A59gs_ob0-XtCCQijBKtiNJwq4G7M

The Iberian pig thrives in an outdoor environment. And for centuries that’s the way they’ve been raised in Spain, where they are prized for their acorn-fed cured ham and tasty, marbled meat. At Glendower Farms, our production occurs totally outdoors in cultivated pastures and woodland edges. Here our pigs can express all of their natural instincts. They explore, they root, they wallow, they nap, and they graze—a lot—on high quality seasonal forages like oats, rye grass, clover, and millet. While on pasture, our pigs are supplemented with a grower ration of grain and a protein supplement. During the last 60 to 90 days, while still on pasture, the pigs get an energy rich finishing ration to enhance marbling and flavor.

This outdoor growing system is both humane and environmentally friendly. It is a stark contrast to the confinement operations in which most modern pigs are grown. Furthermore, the pigs used in these factory-style systems have been bred to have lots of piglets (11 to 13 pigs per litter) and to grow fast, reaching slaughter weights in 7 to 8 months. Iberian pigs are the ultimate “slow food.” Sows usually wean 5 to 7 pigs per litter. The piglets are grown much slower on a restricted diet and typically reach slaughter weights in 12 to 15 months. It’s a slow and expensive way to raise pigs. But we think the end product is worth it.