We are launching a pasture-raised heritage pork and organic garlic operation and are looking for 50 to 100 acres within about 90 minutes of Nashville.
Who we are, plainly: we are the business and capital side, not the farmers. The business plan is complete and financing is already arranged. Day-to-day operations will be run by an experienced farm manager, and we are actively recruiting that person now – someone with real hog and pasture management experience who wants to run a well-capitalized operation without personally carrying the land, livestock, or equipment risk. If that is you, or you know someone, please reach out.
What we need from the land: a working mix of open pasture and mature hardwood, plus reliable water – a creek, spring, or pond. The hardwood matters as much as the pasture. Heritage hogs do best rotated through woodlot in a silvopasture system rather than run on bare ground, and a mature canopy gives them shade and mast. A few acres of well-drained tillable ground would go to garlic. Existing perimeter fencing, a barn, or dry storage is a bonus but not a requirement – we would rather have the right land and build the infrastructure.
Structure we prefer: a 1 to 2 year lease with an option to buy. We are open to a meaningful option fee, a purchase price locked in at the start, and rent credited toward the eventual purchase. We are also open to a straight multi-year lease, or to a straight purchase if that is what the owner would rather do.
How we would treat your land: we will carry liability insurance, keep the ground in Greenbelt where it qualifies, and are glad to put soil, pasture, and woodlot standards in writing. Rotational grazing and managed woodlot access are central to the plan, not an afterthought.
Timing: garlic goes in the ground in Tennessee in October and November, so we would like land under agreement by early fall to plant this year, with hogs following in spring. That said, the right piece of land is worth waiting a season for.