Greg Gunthorp
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Greg Gunthorp, along with his wife and three kids, own and operates a pasture based livestock operation in North East Indiana. Greg’s family has raised pigs on pasture for at least four generations. They have one of the largest pastured poultry operations in the country. Their operation includes an on-farm full USDA inspected slaughter and processing plant performing slaughter, processing, curing/smoking, rendered fats. They supply pasture raised antibiotic free pork, chicken, duck and turkey to some of the best restaurants in Chicago, Indianapolis, and surrounding region. He is a board member of the American Grassfed Association.
Check out this video about Greg’s work!
Meat and Poultry Processing
Greg Gunthorp and his family have a very small USDA inspected processing plant on their farm. They’ve been USDA inspected for about 14 years on the farm. They raise, process, and market pigs, chickens, ducks, and turkeys. Their primary customer base is upscale restaurants in the Chicago, Indianapolis, and Detroit region. He is going to discuss the challenges, obstacles, and opportunities in small scale processing. Greg is very knowledgable in navigating regulatory requirements for processing plants. They have a very unique waste treatment system, a constructed wetland, on their farm for their processing plant. There is a huge lack of processing availability to family farmer and ranchers in the US. He will discuss what can be done individually on our farms and in our processing plants as well as what we can do collectively to help alleviate these problems.