Pork to Fork - MCJ Farms

The story of MCJ Farms begins in 1950, when Eugene "Bud" Moser and his wife Helen started share-cropping with a man named Claude Loy outside of Ligonier, Indiana. After more than a decade of working that land, they bought the farm outright in the early 1960s and began raising cows, sheep, chickens, and pigs on their own terms. It didn't take long for Bud and Helen to find their focus: pigs. From 1970 through 1982, they transitioned their herd into new climate-controlled facilities, building the foundation of what would become one of Northeastern Indiana's most respected hog operations. Bud and Helen raised four children on that farm, and the next generation didn't stray far. In 1994, Jeff Jacobs joined the operation, became partners with Bud's son Doug the following year, and MCJ Farm was officially born. Jeff's son Corey came back to the farm after high school and became a partner in 2012. Brett Jacobs, Jeff's nephew, joined in 2015 after training as a chef. Four people, two families, one farm. Over the years MCJ continued to grow, adding land, new buildings, and a state-of-the-art 5,000-head finisher barn completed in 2019. Today the farm runs a farrow-to-finish operation with nearly 600 sows, raising approximately 13,000 hogs each year. Bud continued helping well into his 70s and 80s, and his original vision, to produce the highest quality pork possible, still drives every decision made on the farm today. Pork to Fork is how MCJ shares that work directly with families. They partner exclusively with a local butcher for processing, keeping the whole operation close to home and the product as fresh as possible. From their farm to your freezer, that's the whole idea.