What's so great about Roam Sticks?
We focus on the most important ingredient . . . the meat. All the pork from Roam Sticks comes from non-GMO, pasture-raised pork. (Try to find that in another snack stick). Our pork is also free of any growth stimulants, hormones, or antibiotics. By focusing on non-GMO, pasture-raised animal production, we create better-tasting pork while utilizing sustainable farming practices. This type of farming is better for the pigs, the environment, and makes a healthier snack for you and your family.
Great, but how do they taste?
Answer: Awesome! Check out these two great sticks.
Hickory Smoked Pork with Uncured Bacon
Did somebody say bacon? If you love bacon, we just became your new best friend. Our smokehouse makes traditional artisan bacon using sea salt with no added sugars. When we add our paleo-approved bacon to savory smoked pork, the result is a rich, meaty snack stick worthy of roamin’ with you on all your adventures. Pairs well with skiing, your CrossFit® workout, or your kid’s superhero lunch box.
Hickory Smoked Pork with Pineapple
It’s like a fancy charcuterie shop and a tropical island decided to settle down and have a little snack stick. The pork is always naturally fermented, then perfectly smoked. We mix it with sweet, irresistible pineapple. Slightly sweet, yet savory, Roam Sticks with pineapple are a high-protein treat that keeps you fueled for your next adventure. Pairs well with a day at the beach, a trip to the playground, or that flight that only serves pretzels.
Are these sticks gluten free and dairy free?
What else is in it? I don’t want MSG, preservatives, artificial colors, or any junk that they put in other snack sticks.
Fabulous! We have a lot in common. Roam Sticks really are the Best. Pork. Ever. Here’s why: Roam Sticks are free of the hydrogenated oils found in “encapsulated citric acid” (sometimes also referred to as citric acid). This is a common ingredient in other snack sticks. Roam Sticks are made exclusively with dye-free collagen casings. (Industry Secret: The red dye found in most snack stick casings does not have to be listed in the ingredients on the label. It is considered an “industry standard.”) Check this out!
Can I take it with me? (I like to roam around, too.)
Yes! Because Roam Sticks are shelf-stable and ready to eat, you can bring them to the gym, put them in you kid's lunchbox, or throw a few in your pack for a hike. Dress them up by using it as part of a tapas plate to share with friends, or use them as your go-to topping for pizza. The possibilities are endless.
Is pasture-raised pork really all that different from conventional pork?
Yes, it is. What do you think?
But how can this help create a change in agriculture? I don’t really like this factory farming business.
The best way to change agriculture is to vote with your dollar. Choose non-GMO, grass-fed or pasture-raised meat from your local farmer. When you can't do that, buy products made by sustainable, family farms, like Roam Sticks!
When it comes to agriculutre, Roam Sticks believes a better way is possible. We never buy from factory farms. Founding Farmer, John Arbuckle and his wife, Holly, raise about half of the pork that goes into Roam Sticks. Part of our mission is to expand the network of small farmers who raise pigs on pasture and only supplement with non-GMO feed. The pork is also antibiotic free and never given growth stimulants (like Ractopamine). This type of farming is good for the land, good for the animals, and good for you!
Sounds awesome! What can I do?
Farmers will grow what you demand, so demand pasture-raised and non-GMO meat! The more market demand we can create, the more farmers we can recruit to get pigs out of confinement and back onto pasture. When you buy Roam Sticks, you help provide a guaranteed income for farmers who don’t want to be tied to Big Ag.
The small choices you make everyday, like what snack you pack in your kid’s lunchbox or take to the gym, can mean improved well-being for your health, the environment, pigs, and farmers alike! Contribute now to receive your pork-tastic reward and join the movement of people who are helping to get pigs out of confinement and back onto the prairies, grasslands, and woodlands of America where they belong.
Risks and challenges
Challenge #1: Why does pasture-raised pork cost more than conventional pork?
Conventional pork is grown by by concentrated animal feeding operations (CAFOs) that can produce a lot of food at a low cost. (CAFOs are also often referred to as "factory farms.") The animals spend their entire lives indoors, crowded together. Antibiotics are given daily, not only to kill bacteria, but also because they promote faster growth in the pigs. The growth stimulant, Ractopamine, is also administered in most conventional factory farms. (FYI, Ractopamine has been banned in 160 countries, including China and Russia because of its affects' on human health.)
On the other hand, our pasture-based farmers never give their pigs routine antibiotics or Ractopamine. We believe that healthy pigs will grow just fine without them. It takes more time and effort to move pigs into new pastures, however we think it is worth it. Pasture-based pigs can wallow, frolic and express their "pigginess." The supplemental non-GMO feed our farmers provide is more expensive than conventional, GMO grain. Whenever possible, our pigs are also provided with forage and produce, like pumpkins and apples.
While everyone likes to save money, we believe there are hidden costs to cheap meat. In our opinion, this consolidation of pigs into warehouse-like structures has also led to environmental damage, the loss of millions of small independent farms, rising health care expenditures and billions in tax-funded subsidies to produce cheap animal feed.
Challenge #2: How does conventional pork affect human health?
The routine use of antibiotics in pigs is contributing to creating antibiotic-resistant bacteria that affects both pigs and humans. This can create "superbugs" that transfer from hogs to people. For example, Methicillin-resistant Staphylococcus aureus (MRSA) infection is caused by a type of staph bacteria that's become resistant to many of the antibiotics used to treat ordinary staph infections. MRSA, a contagious infection that is a problem in hospitals, has been traced back to pig factory farms. 70% of antibiotic use in this country is for agriculture, not for humans.
While doctors and scientist have been concerned about antibiotic resistance for years, the evidence is increasing we must do something now, before the "superbugs" render most antibiotics useless. The United Nations met in September to discuss how antimicrobial resistance is a threat to modern medicine. Margaret Chan of the World Health Organization said, "The emergence of bacterial resistance is outpacing the world’s capacity for antibiotic discovery.” Choose to protect one of the most important tools in medicine--choose antibiotic- free meat.Learn about accountability on Kickstarter
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