Tanjo Family Farm is owned by TANya and JOhn Gerber. Get it? They supply us with much of the pork you see in our window as chops, tenderloins, sirloins, and shoulders. On a beautiful April morning, we took a tour of Tanjo with John, whose family has been farming in the Perth region, west of Kitchener, since the 1850’s.
If I was a pig, I’d be happy to live at Tanjo. I’d have lots of and lots of straw to roll around and hide in. Given my spacious pen, I might take up jogging. Or snoozing. There’d be lots of socializing with my same-aged pig peers. And best of all, I’d have access to the outdoor pen should I feel the need to get some fresh air or have a wallow. Indeed, I’d be an active pig, which also make me a tastier pig…oh, okay, I see where this is going.
Tanjo Pig Points
• Yorkshire/Landrace/Duroc crosses: Yorkshires and Landraces are good mothers. Durocs are well-muscled and have good loins with less fat cap.
• R.W.A.: Raised Without Antibiotics, Added hormones, or Animal Protiens. Ever.
• Free-run in unheated barns: This means better marbeling and texture.
• Access to outdoors: Exposure to the elements makes Tanjo pigs more disease resistant.
• Feed: Non-GMO corn, soy, spelt, vitamins and minerals.
• Slaughter: John takes the pigs to slaughter himself in his trailer. It’s a 15 minute drive. The pigs are transported and processed in social groups for lower stress.
All these factors improve life for the pigs and their nutritional and culinary value. We’re proud to sell Tanjo pork here at Sanagan’s!
