Gunthorp Farms

What started as a stubborn refusal to let a family legacy die has grown into one of Indiana's most respected pasture-based farms. In the late 1990s, Greg Gunthorp defied a crashing hog market by forging a direct relationship with Chicago's fine dining scene, eventually supplying whole hogs to one of the world's top restaurants, and never looked back.

Today, Greg, his wife Lei, and son Evan operate 240 acres alongside roughly 15 employees, raising pigs, turkeys, ducks, and sheep using the same animal-as-land-tool philosophy their family has practiced for generations. Their approach is rooted in rotational grazing, minimal inputs, and a firm commitment to zero pesticides, herbicides, or synthetic fertilizers.

When it comes to animal welfare, Gunthorp Farms sets an exceptionally high bar: no steroids, no growth hormones, no mRNA vaccines, and antibiotics treated as a true last resort, because at the end of the day, they're raising the food they feed their own family.