EcoFriendly Foods

Everything's Better with Bacon, Right?

Good news, friends.  Remember all those mornings when you'd ask us at the market if we had any bacon?  Your wait is over!

Eating High on the Hog - EcoFriendly in the Wall Street Journal

Whether you find a rib chop at the EcoFriendly Foods farmers market stand, or decide to order Bev Eggleston's Pork Blade Steak at one of those fine restaurants that serve our products, it's clear that you enjoy the fruits of our labors.  And from time to time we have an opportunity to speak with many of our customers about where our products come from -- who raises our animals and how they are treated. 

William Snyder, a writer for the Wall Street Journal, paid a visit to our plant in Moneta, VA a couple months back to see for himself what makes our pork so mouthwateringly good.  We hope that the story, just published, gives you more insight into how we care for and raise and (as is natural in this business) slaughter our animals in the most humane way possible.  Look at the slideshow to see photos from our farm and facility.  Read for yourself about how our animals live lives so different from the confined feedlots of "Big Beef" and "Big Pork."  And we welcome your comments!