Who We Are
On The Edge Farms is a small family farm in Buckley, Washington, operated by the Perry family. We raise heritage breed pigs and pasture-raised chickens on the edge of the forest — which is exactly how we got our name.
We started this farm because we believed in a simple idea: food should taste like food. Real pork from a real pig that lived a real life, not a commodity product from a factory.
How We Raise Our Animals
Our pigs are heritage breed — old-world genetics that produce the kind of fat distribution and flavor that commercial breeds were literally bred out of in the 1980s when “the other white meat” became the marketing goal. We went the other direction.
Every pig on this farm lives on open pasture with access to the forest edge. They root. They roam. They express natural behavior. We believe this is not just the ethical choice — it’s the only way to produce pork worth eating.
Our chickens forage on the farm every single day. No confinement. No fake orange coloring added to their feed. The deep orange yolks in our eggs are the result of real outdoor foraging on real grass and insects.
Our Smokehouse
We cold-smoke our pork products in-house. This is a dying craft — most “smoked” products at the grocery store are liquid-smoked for flavor, not actually smoked. Cold smoking takes time, attention, and wood. The result is a smoke ring you can see and a depth of flavor that can’t be replicated.
Every batch is small. That’s the point.
WSDA Certified
All our pork is processed at a WSDA certified facility. You can trust what you’re getting.
Transparency First
We don’t hide our costs. We don’t charge mystery fees. Our prices reflect what it actually costs to raise animals the right way and process them correctly.
We think you deserve to know what you’re eating, where it came from, and what it cost to produce. That’s the On The Edge Farms promise.
— The Perry Family, Buckley, WA