Our pork is pasture raised, antibiotic free, hormone-free, free of growth stimulants (like ractopamine), and raised on family farms. By focusing on pasture raised animal production, we create better-tasting pork while utilizing sustainable farming practices. This type of farming is better for the pigs, the environment, and makes healthier food for you and your family.
No. We raise part of the pork on our home farm, and we all source from other pasture-based, family farms that share our values and standards.
The USDA defines natural as: A product containing no artificial ingredient or added color and is only minimally processed. That means "natural pork" can be kept inside in a confinement facility with thousands of other pigs, and be given antibiotics and growth stimulants.
Pasture raised pigs are raised outdoors on grass (weather permitting) , and given access to a barn or portable hutches to protect them from the elements. Pasture-based pigs can roam, wallow, frolic, and express their "pigginess."
Our pigs are all heritage varieties, predominantly Berkshire, Red Wattle, Large Blacks and Herefords. All these breeds have not had the flavor bred out of them like the modern pigs used in industrial farms. Our meat is red, juicy, tender and marbled with healthy fat. The modern breed used by factory farms has been selected to have large litter sizes, and for the meat cuts to be uniform, dry, and pale (to appear more like a “white meat”).
Conventional pork is grown by Concentrated Animal Feeding Operations (CAFOs) that can produce a lot of food at a low cost. (CAFOs are also often referred to as "factory farms.") The animals spend their entire lives indoors, crowded together. Antibiotics are given daily, not only to kill bacteria, but also because they promote faster weight gain for the pigs. We never use pork produced in CAFOs.
The routine use of antibiotics mixed into the feed for pigs is contributing to creating antibiotic-resistant bacteria that affects both pigs and humans. This can create "superbugs'' that transfer from hogs to people. For example, MRSA infections, a problem in hospitals, have been traced back to pig factories to CAFOs. Seventy percent of antibiotic use in this country is for agriculture, not for humans. While doctors and scientists have been concerned about antibiotic resistance for years, the evidence is increasing-we must do something now, before superbugs render most antibiotics useless. Choose to protect one of the most important tools in medicine: choose antibiotic-free meat.
The growth stimulant, ractopamine, is administered in most conventional factory farms to make pigs put on lean muscle mass quickly. Ractopamine belongs to a class of drugs, beta-agonists, that has been adapted for animal use when it was shown to boost growth rates.
The U.S. Food and Drug Administration (FDA) approved ractopamine for use on pigs after just one human health study-an evaluation of six young, healthy men, one of whom dropped out because his heart began racing and pounding abnormally.
Ractopamine has been banned in 160 countries, including China and Russia, because of concern about its effects' on human health. While it is a common practice in industrial pork operations, we just don't think it's a good idea. All of Singing Pastures’ pork is 100% Ractopamine-free.
Refer to the "Best By" date on your stick. The shelf life is 12 months from manufacture. Other brands may have a longer shelf life, but they use a lot of preservatives and chemicals to achieve that longevity. We decided to go with the traditional preservation methods of natural fermentation and real, wood smoking. The shelf life may not be as long, but we believe it is better for taste and your health.
It's best to store your product in a cool, dry place such as a shelf or pantry. (Don't store them in a hot car for days on end!) Refrigerate after opening.
Here is the breakdown:
Uncured Bacon: 80 calories. 7 g fat, 5 g protein, 0 g carb, and 210 mg sodium. Pineapple: 80 calories, 6 g fat, 5 g protein, 1 g carb, and 220 mg sodium. Jalapeno: 80 calories, 6 g fat, 5 g protein, 0 g carb, 250 mg of sodium
Roam Sticks use the traditional processes of natural fermentation and smoking to make our sticks shelf stable. Other companies use “encapsulated citric acid” (which contains trans fats from hydrogenated vegetable oil in the encapsulate) and chemical / liquid smoke to preserve their sticks.
The casing for Rom Sticks is made out of beef collagen. Roam Sticks exclusively uses dye-free collagen casings. This is important because red dye is considered an industry standard for snack stick collagen casings. That means other brands can have red dye in the casing, and not list it on the ingredients. If a snack stick or sausage looks unnaturally red, it probably has red dye even if you don't see it written anywhere on the label.
Yes, all of the ingredients are free of gluten and are made at facilities that only make meat sticks, no other products which contain gluten. However, the facility does not have a third party "gluten-free” certification.
Bacon and Jalapeno sticks are 0 grams of carb, and Pineapple Sticks have 1 carb. The process of fermentation requires there be some type of sweetener present for the beneficial bacteria to eat. We provide tapioca (as dextrose) for the beneficial bacteria used in to eat. Most of the sugar is eaten by the bacteria during the fermentation process, similar to making yogurt or sauerkraut.
The sugars used to create this lactic acid can be derived from beets or dextrose. The lactic acid starter culture is not derived from wheat or dairy and does not contain any milk or milk protein. Therefore, the products are lactose-free & casein-free.
Salami can be stored in a cool, dry place or can be refrigerated. The shelf life is one year from manufacture date. Refer to the “Best By” date on the product. Refrigerate after opening.
Here is the breakdown per serving:
Red Wine & Garlic: 100 calories, 6 g fat, 9 g protein, <\1 g carb, and 500 mg sodium. Bourbon & Bacon: 130 calories, 10 g fat, 9g protein, <\1 g carb, and 590 mg sodium.
Yes, there are naturally occurring nitrates from sea salt and celery juice powder in Roam Sticks and the Bourbon & Bacon salami.
Anywhere in the United States. Additional charges may apply for Alaska and Hawaii. We are not able to ship internationally at this point.
Yes! Shipping is free for orders of $75 or more.
A good way to avoid shipping charges is to get a subscription with enough product to last you two months, and select “every 2 months” for delivery. That way you can stay in stock and avoid shipping charges!
We ship Monday through Wednesday. Most orders received by 12 PM CST on Monday-Wednesday will be sent out that same day. Orders received Thursday-Sunday will ship out the following Monday. For orders placed on Wednesday: If the courier estimates more than a 2-day transit time, we may hold your order until the following Monday to ensure it will not sit in a shipping warehouse over the weekend.