The Story of Sugar Creek Meats
This is the story of how we began as told by our founder, Tyler.
"I am a first generation farmer working on a first generation farm. Just about three years ago I bought my first two pigs. At the time I was involved in some small scale sustainable agriculture, but really wanted to raise my own meat. I answered an ad in the paper and it led me to the red wattle hog. The first two pigs were raised in my neighbors barn. I carried ten gallons of water twice a day for 270 days. Their names were prosciutto and prickly pete.
I loved these pigs. I was so excited in my project and what I was learning. I couldn't wait to tell others. The first time I was asked if I would sell the meat I thought, hey why not I am sure there will be plenty of it. As the time for slaughter grew closer and closer, I became more and more excited, and must have been talking about the pigs more and more. By the time the meat came back from slaughter I had a long list of people who wanted to be in on my little project.
I'll never forget that night I received my delivery. I called all my customers ahead of time. We waited at the house giddy with shared meaty excitement. After everything was said and done the meat was sold and gone in 20 hours. I was so confused with so many conflicting emotions. Happy. Happy to see a project I started come to fruition and be a success. Happy that my labors had created so much joy in my friends and family. Sad and devastated that I was out of pork after 9 months of work.
The first 2 pigs! Prosciutto and Prickly Pete
There was only 1 thing to do. Buy more pigs. This would become my mantra for the next 2 years. I went from 2 to 6. From 6 to 12. From 12 to 24. From 24-36. When I purchased the last round of red wattle feeders, I realized I didn't want to get any bigger. There was a choice that had to be made. Quality or quantity. There really isn't a way to do both, only a happy medium and a breaking point where compromises have to be made. I decided to focus on quality, and I have never been happier.
I was in the midst of growing my pig operation when I started raising lambs. I was watching my father and neighbor mowing the fields. It took them 2 days with about 75000 in equipment, burning diesel at almost 4 dollars a gallon. It didn't seem right. The next week I was putting in fencing and having my first round of lambs delivered. Very different from pigs, but our land was the perfect pasture to raise them. And since our problem was too much grass it became the ideal situation. 2 years later I have a program of about 20-30 lambs on the property at any given moment.
I raise only the best heritage breeds. By having a commitment to small numbers I can give the animals the attention they need to live up to their full potential. I take care of them and theyt ake care of everyone. Also I work very intensively with my butcher to ensure humane handling of every animal once it leaves my hands. We strive to have every part of every animal put into the hands of people that will enjoy
This is just half of the pasture the sheep get to graze. Plenty of space for them, lower labor and fuel cost for us. Win-win!