Dylan and Caroline Wallace might be the human embodiment of the farm-to-table movement, from growing vegetables and herbs at their farm to producing honey and even drying their own sea salt by the bin, from buckets of ocean water from West End beach—they live off the fat of the land.

Dylan and Caroline Wallace have now brought back another form of agriculture that hasn’t been seen on Nantucket in nearly 100 years: retail pasture-raised pork. “It's going back to sort of a simpler time, which I think is cool,” said Dylan Wallace, the owner of Eat Fire Farm on Land Bank property on Hummock Pond Road. “So many things are complicated now with technology that it’s nice to do something that’s a little slower and more intentional.”

A dozen bristly piglets can be seen running around a makeshift sty in Wallace’s backyard with their mother, a rare American Guinea Hog—considered a “threatened” breed by The Livestock Conservancy. They’re not the only pigs on Nantucket, but they’re the first to be commercially available for retail and wholesale, and island restaurants have already started to bring home the bacon.

The pork chops on the Nautilus’ fall menu come from Wallace’s pigs. The pork belly in the Gaslight’s pork buns? It’s also from Wallace’s pigs. So is the bratwurst that had been available over the summer at 167 Raw, as well as the sausage Wallace tops on the pizza he makes at Eat Fire Pizza, the mobile pizza oven that makes regular stops at Cisco Brewers. This year, the meat has also been available through The Hive on Amelia Drive, after being processed at an off-island abattoir.

Dylan and Caroline have been eating some of the leftovers. “We’re having bone-in chops tonight, and we’re eating bacon all the time,” Dylan said. “Whenever we go visit somebody, webring some meat.” It’s not just pork chops, sausage and bacon, either. After two batches of pigs, Wallace turned in a supply of loin rib chops, hocks, spare ribs, uncured smoked jowl, ground pork, country-style ribs, chorizo, belly slab and bratwurst. There’s a benefit to eating locally grown meat.

As opposed to the commercially raised pork sold in bulk at grocery store chains around the country, Wallace’s pigs are given space to roam outside, where they can eat a variety of grasses, shrubs and roots, making their meat both tastier and more nutritious. Compare that to commercial slaughterhouses that source their pork from giant indoor pens, where cooped-up hogs pig out almost exclusively on grains.

“It’s like if you were fed broccoli every day. Not only would you be sick of broccoli, but the variety of vitamins would not be there,” Dylan said. “You can think of the pigs we’re raising as getting that whole rainbow of nutrients that they need. That makes them healthier and happier, and a lot more nutritious.”