We raise our animals on over 330 acres of farmland in Curran, ON. Our pasture-based and regenerative farming practices help protect the environment and naturally help build nutrient-rich soil to create thriving ecosystems.
We want the best for our family and yours, too. The products that we sell are produced without any synthetic hormones or antibiotics — and we’re always transparent about what we feed our animals. We want you to know where your food is from and how it's produced.
Raised from May until the end of October, the chickens are housed in custom-built mobile coops and are moved to fresh pasture daily. They are able to eat fresh grass, scratch the soil, and search for insects. Our birds have full outdoor access and can seek shade or shelter at any time. Overnight, they are protected in their coops from predators.
Our chickens are processed at a local, family-owned small processing plant that is provincially inspected. All our birds are vacuum packaged and labelled and transported in a refrigerated vehicle back to our farm, where they're stored in a sea-freight freezing container unit.
Just like our broiler chickens, our egg-laying hens are kept on pasture during the growing season, where they can eat grass and dig for worms and larvae. In the winter months, they are kept warm in our spacious barns with heated, sawdust-lined floors and are fed a 100% plant-based, conventional grain mix.
The eggs are collected, washed, candled, checked for cracks, graded at our own grading station, and packaged right on the farm.
Our cattle are 100% grass-fed, meaning they only eat grass in the growing season and hay (dried grass) + silage in the winter, never grain-fed.
Even in the winter months, they have regular access to the outdoors, to get some sun, fresh air, and some exercise.
Our beef is processed at a licensed abattoir and sold as various cuts, sausages, and cured meats in vacuum-sealed bags.
Raised differently from the conventional industry, our calves are born on pastures, and stay with and feed from their mom. Mom, of course, is on pasture and eats grass, and soon after, the calves learn to do the same. The calves enjoy a mixed diet, being able to choose milk from mom or grass from our pastures. They are raised as naturally as possible with little to no human intervention.
Our veal is also raised longer than the industry standard in Canada. The calves are processed at a licensed abattoir and sold as cuts in vacuum-sealed bags.
Growing up in Ukraine, Olga's family always had various ferments going by the window; tea mushroom, kvass, and kefir. In 2016, a conversation with a friend revitalized her interest in tea mushroom - kombucha, as it's more known around here. What started as something Olga produced for her family slowly grew into special requests for a few bottles, and in 2019, Wild Ferment was born.
With small-batch kombucha as the flagship product, Wild Ferment also produces sauerkraut, made in traditional crocks from locally-sourced cabbage.
Kombucha is currently sold in 1-litre flip-top reusable bottles, and currently working on single-serve bottles.
While we aren't able to sell direct to you, producing grass-fed milk is how we started and what we continue to do today. All our cattle are seasonally calved in the spring, just as nature intended it to be.
All our animals are raised on pasture, free to express themselves naturally, run, scratch, stretch, and socialize. The milk produced is higher in vitamins, omega 3, and conjugated linoleic acid (CLA) than conventional milk.