Heritage Pork Farm

Dan Weston grew up eating commodity pork and never thought much of it. When he discovered Berkshire pigs at an agricultural fair in 2011, something changed. He and his wife Linda started Heritage Pork Farm in 2013 on 45 acres of mixed woodland and pasture in Hendricks County.

Their Berkshire and Duroc pigs forage through the woods in rotating groups, supplemented with non-GMO feed and spent grain from a local craft brewery. Heritage breeds grow slower than commercial pigs. Dan and Linda's animals take nearly twice as long to reach market weight, but the difference in the meat is unmistakable: well-marbled, deeply flavored, and nothing like what you'll find at the grocery store.

They offer whole, half, and quarter pig shares direct from the farm, along with individual cuts and house-cured charcuterie at select farmers markets.