In 2007, we moved from Zurich, Switzerland with our three young daughters to take over Susan’s parents' place in Oregon's beautiful Dundee Hills. Our dream was to teach the girls the joys of farm life. Wolfgang's family in Bavaria, Germany had raised pigs and cured hams for generations, and a good friend from a restaurant in town was yearning for a local source of superior pork. So we fenced in our fields, located some high-quality heritage weaners and slowly built up a uniquely artisan pig farm. Since then we have established a close network of local processors, breeders, farmers and chefs. We've grown from slaughtering 4 pigs every 6 months, to raising several generations at once so that we can provide a continuous supply of pork for the market. The adventure has been tremendously rewarding. We are proud to not only have taught our girls where delicious bacon really comes from, but also that raising animals sustainably and humanely is hard work and ultimately satisfying.