Clean & Happy Pigs by Grace Forest Farm

21/03/2026

New Mommy Pig Houses | Raising Clean & Happy Pigs the Right Way

At Grace Forest Farm, we believe great pork starts with how you treat your animals, especially the mothers.

In this video, we introduce our new mommy pig houses, built specifically for our breeders: Posh, Ginger, Baby, and Sporty.

These upgraded spaces are designed to reduce stress, improve cleanliness, and give each sow a peaceful environment to care for her piglets. By separating them from the fattening pigs, we create a more controlled, healthier system that supports both animal welfare and meat quality.

This is not just farming.
This is intentional farming.

✔️ Dedicated spaces for each sow
✔️ Cleaner and more organized layout
✔️ Flowing water system for hygiene
✔️ Low-stress environment for better breeding

At Grace Forest Farm, we don’t cut corners.
We build systems that work, for the animals, for the farm, and for the people we serve.

This is how Clean & Happy Pigs are raised.

19/03/2026

Our steak cut 😋

02/03/2026

Pork Steak Cut is cheaper Ribeye

Get Smoke Trails BBQ Brisket Rub here! https://smoketrailsbbq.com/product/smoke-trails-bbq-brisket-rub/Canada (In Stock!): https://amzn.to/49ldxcKGet LET'S G...

02/03/2026

Price list 🙌🏼

02/03/2026

02/03/2026

Pork steak is now very popular in the US as a cheaper alternative for ribeye steak

Here is how we prepare, season and cook Pork Steaks at Bar-A-BBQ. Please visit our Bio for any of the products you see in the video as well as our square mer...

01/03/2026

A new kind of steak — without the steakhouse price.

Ribeye: ₱1,200–₱2,500 per kilo
Clean & Happy Pigs Pork Steak Cut: 500 per kilo, significantly less, but properly raised.

Same bone-in structure.
Same thick cut.
Same serious sear.

Different animal.
Different price tier.
Same standards.

"Behold the greatness—because the pork steak has arrived and it’s every bit as juicy, flavorful, and downright crave-worthy as you’d hope. 🤤We’re keeping it...

28/02/2026

Today we are roasting history with my Buddies and chef

This is our very first lechon from Clean & Happy Pigs, raised in a clean, stress-free forest environment at Grace Forest Farm.

No shortcuts.
No antibiotics.
No artificial growth boosters.

Just proper raising, clean water, good feed, and discipline.

Crispy skin. Tender meat. Pure pork flavor.

From farm to fire, this is only the beginning.

Lechon by Clean & Happy Pigs is coming.

27/02/2026

What’s for Lunch?
Pan-Glazed Liempo. 🔥🥩 ANOTHER HAPPY CUSTOMER!

Season ¾–1 inch liempo with salt, pepper, garlic, and a splash of calamansi or vinegar. Rest 30 minutes.

Start in a cold pan, fat side down, then turn to medium heat and render 6–8 minutes until golden. Flip and sear the meat side 4–5 minutes.

Lower heat. Add soy sauce, oyster sauce, brown sugar, and a little water. Let it simmer and reduce while spooning the glaze over the pork. Finish with a touch of butter for shine.

Rest 5 minutes. Slice. Optional: top with jalapeños, relish, or hot sauce for sweet-heat balance.

Crispy edges. Sticky glaze. Juicy center.

26/02/2026

Great chefs demand great ingredients.

This Saturday at BBQ, Beer & Beats,
Chef Joey and Chef Mon of Cocina Comun will be firing up Clean & Happy Pigs Lechon belly, BBQ Kasim, BBQ, ribs and many more!!

Raised with discipline at Grace Forest Farm.
Handled with precision in the kitchen.

When serious pork meets serious chefs,
you don’t just grill. You create.

See you at The Junction at Carmelray.