Source Farms has long been a steward of sustainable agriculture, committed to raising livestock with care, respect, and a deep connection to the land. For Maialata, they went a step further—raising a heritage-breed pig specifically for Andrea Falaschi’s whole-animal butchery demonstration. This animal was raised on open pastures, nourished with a natural diet, and tended to with the highest standards of animal welfare, ensuring exceptional quality and flavor.

By dedicating this pig to Maialata, Source Farms underscores their commitment to ethical farming and the full-circle philosophy that defines our celebration. Their thoughtful approach to regenerative agriculture not only enriches the land but also honors the time-honored tradition of using every part of the animal—something Andrea will showcase during his expert demonstration. We are incredibly grateful to Source Farms for their generosity and for sharing in our mission to preserve and celebrate the artistry of butchery, sustainable food systems, and true farm-to-table craftsmanship.

Source Farms is deeply intertwined with The Ground, Humble Spirit, and Tabula Rasa—three establishments that share a commitment to ethical sourcing, regenerative agriculture, and the art of hospitality. As the heart of this ecosystem, Source Farms supplies pasture-raised meats and farm-grown ingredients to these sister businesses, ensuring a direct link between the land and the table.

Humble Spirit, their restaurant in McMinnville run by Sarah Schafer, showcases these ingredients with a menu that honors seasonality and sustainability, while Tabula Rasa, their butcher shop and larder, continues the tradition of whole-animal utilization and artisanal craft. The Ground serves as the overarching philosophy that ties it all together, fostering a community built on responsible stewardship and a shared passion for quality, integrity, and respect for the natural world.