Meet the Regenerative Livestock Specialist MASTERING One Species At a Time (Mkono Farm)

In Southwest Indiana, a small family has traveled the world, farmed across the United States and has built a farming enterprise that many farms wouldn't be able to survive from such a massive loss. Their marketing and drive for value added goods along with mastering one species before even considering moving onto a next, has allowed them to be resilient and build such a thriving business! Amanda and her family with the most unique farm name that has been the most fitting, let us fall in love with the Kune Kune pig breed and see their beautiful farm!
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►Website : mkonofarm.com
I►IG, FB, Tiktok : @MKONOFarm
►FACT : foodanimalconcernstrust.org
►Empire Kunekune Pig Association : ekpa.org
►Kunekune Pork Producers Association : kunekuneporkproducers.com
►American Kunekune Pig Society: www.americanku...
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[@suegibson8914]

Loved this video. Beautiful farm, caring farmer.

[@BreakingNewRoots]

She is amazing! Her operations and mastering a single species at a time was something we never considered!

[@Wakeywhodat]

What a beautiful farm. That was an excellent interview and the two of you meshed extremely well.

[@BreakingNewRoots]

Thank you!! Amanda is great!! So glad we were able to visit her!!

[@ajoshmiller]

Those are some large KK hogs! We raise AGH and they have armor as well. The AGH that we raise are smaller - the sows are around 180 and the boars are around 220-250.

[@BreakingNewRoots]

Yes. I often see Kune Kune pigs as smaller but hers are the same size as a domestic breed. I think we talk about that in the video but I can’t remember what she says about it.

[@thetruckinstitcher]

This is by far my favorite interview. Mainly bc I’m going to get pigs and I learned so much. My breed of choice is KK bc they are so friendly. Local farmers told me I can’t eat them. I laughed. Thank you so much on the information for the fence. I am wondering, where do you get the posts? I haven’t started my fencing yet. I would love to price compare

[@BreakingNewRoots]

Thank you so much!! Amanda is a wealth of knowledge!! She got their posts from a local company but they are very similar to timeless fence.

[@GONZOFAM7]

Excellent interview. I've known the Hand family for some time. They are wonderful, thoughtful people.

[@BreakingNewRoots]

Thank you! They really are amazing people! So genuine and a wealth of knowledge in the Kune world!

[@brendaeldridge4623]

Great information Amanda, beautiful farm!

[@heidiDonato]

love this great story

[@BreakingNewRoots]

Thank you!!

[@andrewmcdonald7077]

Great video. Doing the same thing on a small farm in mountains of NW NC. American Guinea Hogs. Great ideas. Thanks guys.

[@BreakingNewRoots]

Thank you! That is a beautiful area and perfect pigs! We hope to get that way soon and see some great farmers over there!

[@simplyrah3297]

Hey that's my SNL!! Great interview.

[@BreakingNewRoots]

Thank you!

[@larahemilton]

Really enjoyed this video. She is so knowledgeable. Beautiful set-up.

[@BreakingNewRoots]

Thank you!! Their place was so great!!

[@daniellegibson6187]

Great interview! Such a cool story! I know nothing about pigs but after this episode, I feel like I need a few 💕

[@BreakingNewRoots]

Thank you!! Maybe you do! 😆

[@altheabrown2044]

Great series, beautifully produced, and with very interesting farmers, too. Plus, we get to see a lot of AMERICA THE BEAUTIFUL through your lenses. Thank you and Godspeed. Since you have had personal experience with Mangalitsa and Tamworth, would you please consider doing a series on regenerative farmers who might be focusing on single breeds, like this couple? Breeds like American Guinea, so popular with some homesteaders, Tamworth, Mangalitsa, and even some of the three Chinese pig breeds imported by the USDA and preserved in the US Swine Collection at IAState? In particular, I should love to see if anyone has been interested in the MINGZHU breed, the northernmost of the three breeds from China, with notably high litter sizes, ~ 12-14 and managing to feed them all. The Cornell Pig/Goat Extension officer c.1997; a Vietnamese gentleman born and raised in Vietnam, he had indicated that the specialist ethnic pig butchers [ who are easily found within any of the large concentrations of Chinese/Vietnamese in the USA] might love to pay premium prices for such Chinese/Vietnamese breeds whose MEAT AND FAT are especially treasured in these communities. A line of thought some smaller producers might wish to investigate. The USDA Swine Collection's erstwhile Curator, Prof. Rothschild, a noted researcher on intra-muscular fat and meat quality in pigs, had co-authored a paper with a Romanian scientist on the BAZNA breed. It was claimed there that this breed was similar to the Mangalitsa, but with the LOW FECUNDITY TRAIT of the Mangalitsa bred out. Anything you can discover to further our knowledge would be greatly appreciated. Thank you.

[@BreakingNewRoots]

Oh yes! We would love to! Do you have anyone in mind?

[@altheabrown2044]

Would suggest you begin with the USDA Germplasm Repository for Swine at IAState. Do a couple of series, and gauge the interest of your core viewership; then, branch out into more detail on that basis. A. Please try to interview Dr. Rothschild, the erstwhile[?] Curator, the present incumbent, as well as anyone who can help you with creating an attractive program on the 3 CHINESE PIG BREEDS, from the south, the middle and the north of China, respectively. B. Another program on MEAT QUALITY of swine, as studied at the Meat Lab. Clay Center at Nebraska State does beef meat quality, while IAState does swine. After all, your viewers are interested in healthier AND tastier meat. C. In our ethnically diverse land, parameters of meat quality are changing. The lady at Mkono commented on the percentage of fat in her kune-kune, but several ethnic group, like the Chinese or East Europeans treasure PIG FAT in various forms, unique to their traditional food preferences. Russians/East Europeans love various types of cured pork fat, Italians treasure cured jowls, and Chinese appreciate various textures of fat /fatty meat from different areas of the animal. CAUL FAT IS USED TO COOK MANY Chinese, French AND OTHER DISHES, besides being a very high grade of fat for pastry, on par with kidney fat. We also are getting more sensitized to the quality of charcuterie, salumi and such. D. Pigs, cows, bison, yak, goat for meat and milk, various Chinese geese breeds with spectacular egg-laying abilities, e.g. ZI, YILI, BAIZI etc., other classes of livestock like dairy sheep, special chicken breeds, etc. All developed slowly and surely depending on your viewership. I don't want to get strted on my own pet obsessions, that span many meat, milk and egg producing livestock. Godspeed!!

[@HanleysHomestead]

Great video. I just got into kunekune this year, so any information on them is appreciated.

[@BreakingNewRoots]

That’s great!! Amanda is a wealth of knowledge for them!

[@sculpturegrl1]

Great video! Love Kune Kune. But what is a sulimaria?

[@BreakingNewRoots]

Thank you!! A salumeria is where salami and other processed pork is made.

[@sculpturegrl1]

Oh, thanks!

[@annwheeler1658]

I don’t know if you ladies realized your audio, went out several times through the video🧐 you were talking you were moving your mouths, yet,couldn’t hear anything😂

[@BreakingNewRoots]

In our early days, we admit the audio was a struggle to get figured out, however we haven't seen this as an issue. We apologize for the inconvenience!