Some of the best restaurants in New York City and DC have a secret to their delicious cuts of pork. It's a pig farm in Moneta where animals are more than pieces of meat.

These hogs aren't confined to a pen but are free to roam. The family-owned farm is the only one like it in the US. Farmers and chefs say the difference is huge, but that's a matter of taste. Bev Eggleston isn't just a pig farmer -- he's kind of like a pig therapist.

Bev Eggleston, Eco-Friendly Foods Founder - "If you're unhappy, how can you taste good?"

Which is why his farm is all about the pigs, letting them roam in a pasture, eat grass and spend more time with their mothers. A big difference than pork you typically find at the grocery store.

Eggleston - "A commercial pig grows in five months, but it's manipulated and genetically selected to have less fat, so it's going to have less flavor and less and it's going to have less texture, it's going to be tougher."

Eggleston says his pork is fattier and the taste is more complex because of the pasture.

Eggleston - "So to give them roots and grubs and acorns that have fallen from the trees."

He says happier pigs also mean healthier pigs, so the pork hasn't been treated with the usual amounts of antibiotics or hormones.

Eggleston - "In the year of the biggest meat recall in history, 126 million pounds based on the inhumane handling, I think the industry is going to start waking up."

It's not just pigs on the farm. There are goats, chickens all processed under the scrutiny of the USDA. Eggleston is hoping his farm and the other farms in his network will bring about a revolution in the way our food is farmed and processed.

Eggleston - "You can't get away with treating animals poorly and become rewarded through profitability it's going to change."

A change you can taste. Pasture-raised pork is more expensive than what you get at the grocery store. But customers say fewer hormones, antibiotics and knowing where your food comes from is worth the price tag.

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