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.
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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.
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