This Farm Has a Unique Approach to Pork Production

Seth and Jennifer Van Zante operate a small farm in southeastern Iowa. They raise pigs and cows and grow corn, soybeans, and alfalfa hay—all while maintaining part-time jobs off the farm and raising four children. Jennifer states they have always envisioned raising their family on a small, sustainable farm but wishes more consumers knew such farms still exist.

“Farmers genuinely care about their animals. We’re still out there raising pigs in the sunshine and open spaces,” Jennifer explains. “We’re constantly learning, always striving to improve. It’s a 24/7 commitment, 365 days a year.”

The Van Zantes’ county has a high concentration of hog confinement farms, with the number of hogs vastly surpassing the human population in Iowa today. The National Pork Producers Council reports that the average number of hogs per farm increased from 825 in 1997 to 4,532 in 2022, with some farms housing over 5,000.

Having grown up only 40 miles from their current farm, Jennifer observed the rise of confinement hog farming. She was determined to take a different approach with their family farm. “We just knew that wasn’t the way we wanted to raise hogs,” Jennifer remarks. “There was no doubt we would raise them outdoors with plenty of space to enjoy the sunshine and root in the dirt…that’s the only way we knew.”

The Van Zantes’ farming method requires more effort and adaptability than confinement hog farming. Their pigs receive fresh hay bedding, have access to ample outdoor space, and no antibiotics. Since the pigs aren’t kept inside a large barn, the Van Zantes take additional measures to care for their animals while ensuring constant access to fresh air and sunlight. For Jennifer, it’s fulfilling to know they are raising healthy animals. “You can see that the pigs are content,” she states.

However, the rapid growth of confinement hog farming and agricultural consolidation in the area incentivizes hog farmers to raise as many hogs as possible, as cheaply as possible, to compete in the conventional market. The Van Zantes could only maintain their small, sustainable model through a different market approach.

In 2017, Seth and Jennifer began collaborating with Niman Ranch, a network of over 600 small to mid-sized, independent family farmers and ranchers who adhere to high standards of sustainable and humane farming in exchange for a guaranteed, stable market for their products. This arrangement shields them from market volatility and ensures fair compensation for their work.

“Without Niman Ranch, it would be too challenging for small farmers with just a few hogs to market them effectively,” Jennifer comments. “We’d probably just raise some for freezer pork and 4-H projects, but not at the current scale.”

While building a confinement hog barn can exceed US$1 million, farmers can often start raising pigs for Niman Ranch using their existing infrastructure and a small plot of land: “If you have a barn and some gates and meet space requirements, you can make it work. Even with just 10 sows, you don’t need to be huge,” Jennifer points out.

The Van Zantes currently raise about 500 pigs for Niman Ranch—a small fraction compared to the average Iowa hog farm, estimated to have over 4,600 pigs—and they likely won’t expand beyond that, according to Jennifer: “That’s just the capacity of our farm and what we can realistically manage right now.”

Being part of an independent network has also allowed the Van Zantes to support the next generation. Seth and Jennifer’s sons have received multiple scholarships from the Niman Ranch Next Generation Foundation, the philanthropic branch of the company, to aid their college education. The Foundation is dedicated to supporting young farmers committed to sustainable practices and the wellbeing of their rural communities, funded by donations from notable food businesses like Chipotle and ButcherBox.

“The amount they distribute is significant for farm families to keep their kids in school,” notes Jennifer. “It’s incredible to see restaurants and grocery stores coming together to support the farmers who provide the meat they sell…I don’t think you see that with large-scale operations.”

Jennifer mentions that observing the enthusiasm of the next generation, their interest in local food systems, and support for independent farmers gives her hope for the future.

“People are seeking quality meats in their grocery stores and on restaurant menus,” Jennifer asserts. “The numbers keep increasing. I have no trouble finding customers interested in farm-fresh pork or beef. Farmers markets are experiencing a resurgence; everyone is looking for that again. They’re recognizing the benefits of less processed food.”

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Photo courtesy of Seth and Jennifer Van Zante