For the past two decades we have tried to source as much of the protein and other products we consume locally as we can.
Chickens, ducks, geese and eggs come from one farmer.
He has a portable grinder, sources his corn locally and uses methods that he and his farther before him have used for at least 40 years. I love the double yolkers!!!
Pigs are just down the road a few miles but what I have found out is that almost all pork is raised and government inspected to a USDA standard. Thats’s why ‘pork bellies’ are a commodity. The smallest I can get is 60#‘s and that is priced at a whole market hog because the fixed costs of production are just about the same.
As to grass fed beef/veal/lamb in Wisconsin it doesn’t exists because the animal must be fed grain in the winter.
The farmers I know, will laugh at you when you talk about organic/additive free.
I can’t get a small 5# suckling pig like that served in Spain because the animal must be off antibiotics for at least 14 days before being sold.
At the ‘Farmer’s Markets’, I closely question whether the seller actually raises the produce and often ask to visit. Those that will not supply information or are evasive are past by.
It’s the best I can do.
I once read an article where a reporter actually went to producers certified to one Organic Certification. He found some Apricots certified Organic from Azerbaijan, a call to a Ministry revealed, nothing was raised Organically in Azerbaijan.
In the Audit World, I am familiar with, nothing is taken at face value but must be verified.
Sourcing locally, spending the time and energy to verify can expend your time but it’s the best I can do.
-Richard