The Truth About “Pasture-Raised” Pork with Nicola Irving EP 25

In today’s episode of Dawn’s Dirt, I sit down with Nicola Irving of Irving’s Farm, and y’all… if you’ve never had real, high-quality pork, get ready to have your mind blown. Nicola and her husband aren’t just pig farmers—they’re the real deal, raising heritage Berkshire pigs outdoors with love, care, and grit. 

We talk about everything from what makes their pork so damn delicious to the crazy misconceptions around fat, “pasture-raised” buzzwords, and why knowing your farmer matters more than ever. This convo is for the foodies, the homesteaders, and everyone who gives a crap about where their food comes from. We talk genetic breeding (don’t worry, it’s not scary), the truth about commercial pork, and the wild reality of small-scale farming. 

If you’ve ever questioned your bacon, this one’s for you. Get ready for truth bombs, farmer love, and bacon that actually ruined a kid’s Christmas—in the best way.

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Episode Highlights: heritage pork, small farming, Berkshire pigs, bacon differences, food quality, raising animals ethically, farm to table, real food, supporting local, animal care, consumer choice, behind the scenes farming

Takeaways: 

• Fat is flavor, and old-school pork has it
• Heritage breeds like Berkshires offer superior taste and texture
• Commercial pork is lean for a reason—but it’s lost its soul
• Raising pigs outdoors improves their quality of life and meat
• Consumers drive the industry—know what you’re supporting
• Farm-to-table creates powerful human connection
• Small farms need your dollar to survive

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Links & Resources Mentioned

Visit Dawn’s Website: https://www.dawnsdirt.ca/

Dawn’s Instagram: https://www.instagram.com/dawns_dirt/

Nicola’s Instagram: https://www.instagram.com/irvings_farm/

Nicola’s Website: https://www.irvingsfarmfresh.com/

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https://www.dawnsdirt.ca/book-online

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