Hog wild: Pasture-raised Mississippi pigs are primed for barbecue fests
Marshall Bartlett CEO and co-founder of Home Place Pastures. (Sono Motoyama/Special to The Daily Memphian)
Land that has been in Marshall Bartlett’s family for more than 150 years used to grow cotton, corn and soybeans. But about a decade ago, the farmer decided to raise grass-fed beef and pasture-raised pigs using regenerative farming.
Topics
Home Place Pastures Subscriber OnlyThank you for supporting local journalism.
Subscribers to The Daily Memphian help fund our not-for-profit newsroom of nearly 40 local journalists plus more than 20 freelancers, all of whom work around the clock to cover the issues impacting our community. Subscriptions - and donations - also help fund our community access programs which provide free access to K-12 schools, community organizations, and more. Thank you for making our work possible.
Sono Motoyama
Sono Motoyama is a writer who lives in Memphis. She has written about food for Eater, Taste, Gastro Obscura and Heated, among others.
Want to comment on our stories or respond to others? Join the conversation by subscribing now. Only paid subscribers can add their thoughts or upvote/downvote comments. Our commenting policy can be viewed here.