Applying food science expertise to heritage swine
From a pair of piglets to a farrow-to-finish homestead
March 1, 2026
In honor of Women’s History Month and the United Nation's International Year of the Woman Farmer 2026, CFANS is proud to spotlight alumnae who are driving innovation and resilience across our local and global agrifood systems. These women exemplify the essential, yet often unrecognized, roles that farmers play in nourishing our communities and securing a sustainable future for all.
Michelle Anderson earned a degree in food science and a minor in chemistry in 2007 from the University of Minnesota.
Describe your farm:
I own and operate Little Curly Pig Farm with my husband and teen daughter. We are a small-scale farm in Hamburg, Minnesota, that raises purebred Mangalitsa pigs. As a farrow-to-finish operation, our pork is born and raised on-site, allowing us full control of the entire process. We maintain a closed herd and follow strict biosecurity policies to keep our animals healthy and safe. We are currently taking a brief break from production to spend more time as a family before our daughter leaves for college, but we still have one pig on site, and our passion for this unique breed remains central to our mission.
The Mangalitsa is often referred to as a 'heritage' breed and is unique in several ways. They are a lard breed, which is exactly what it sounds like: a pig with a high fat content. This is precisely what makes them prized; their beautiful fat is used in everything from soap and candles to charcuterie and baking. Their meat is the polar opposite of 'the other white meat,' often mistaken for beef due to its dark red, marbled appearance.
As with any animal raised for meat, the quality of the input determines the quality of the output. Our pigs are fed a year-round diet of custom, non-GMO barley-blended grain, supplemented with fresh fruits and vegetables as the seasons allow. That healthy fat also makes them well-suited for Minnesota winters; our herd lives outside all year long, using portable shelters to escape harsh weather and snuggle with their roommates. You truly have to experience this pork to understand why it is so highly sought after by chefs and foodies around the world.
What does a day in your life look like?
Daily life on the farm varies widely from day to day and season to season. On a basic level, all of the animals are fed once a day, with water and bedding changed as needed. Summer requires fans, wallows, and shade to keep everyone cool and comfortable, while winter demands heaters for water troughs and plenty of extra bedding in the shelters to stay warm in temperatures that can dip well below freezing.
How did you get your start farming?
I have always felt more at home on a farm, especially on my grandparents' Brown Swiss dairy farm growing up. However, our farming adventure with Mangalitsas actually started by complete accident. We were at a farm in Cokato, Minnesota, shopping for Scottish Highland cattle — just a couple to raise for our own consumption. My friend asked if we wanted to see the newly born piglets, and of course, we said yes!
At that point, I had never even heard of a Mangalitsa, much less seen one. One look at those piglets and I was putting down a deposit for a breeding pair. To say the rest is history is an understatement; it has been an adventure that has taken on a life of its own over the past nine years. We became a farrow-to-finish operation, meaning all the pork we sold was born and raised right here on our farm.
How does your background in food science influence your farm?
My degree in food science was the perfect complement to my pharmaceutical and veterinary background, as it contributed to multiple aspects of farming on a regular basis. Even though we were lucky to have an amazing large-animal veterinarian when we need one, many farmers prefer to perform certain tasks themselves to manage costs. On our farm, castrating piglets and administering medications were two of those essential tasks. My food science degree provided a foundational understanding of biosecurity in general, as well as food safety protocols and state processing regulations for selling our pork.
What does it mean to you to be a woman in agriculture in 2026?
To me, being a woman in agriculture in 2026 means showing the next generation that farms aren't just run by men. I love that young girls and students get a chance to see us doing it all — from driving heavy equipment to castrating piglets!
Occasionally, I have the opportunity to invite students to my farm for a bit of 'Mangalitsa 101.' We recently hosted an outdoor classroom for three amazing animal science students from the University of Minnesota Crookston who were working on a class project. Wendy, Tessa, and Lauren got to meet Stark (the 'Iron Pig'), Peter Porker, Luna, and her new piglets. We spent a perfect fall day discussing everything from their history and litter sizes to how well they handle Minnesota winters. It was a wonderful opportunity to mentor the next generation of women in agriculture, and I’m proud to help UMN students see this unique breed up close.
As a non-traditional student, how did your unique path at the University of Minnesota shape your perspective and your advice for others?
When I returned to the University of Minnesota to finish my food science degree, I was in my early 30s and working a full-time job. Because I wasn’t a 'traditional' student, I didn’t have much time for extracurriculars, but I did take advantage of the St. Paul campus resources. Working with the meat science and dairy labs on a regular basis was an incredible experience — I had the opportunity to learn everything from livestock processing to making cheese and ice cream.
My advice to any woman who is interested in farming, no matter her age: You are never too old to go back to school to finish something you are truly passionate about. You don’t need to have your entire life planned out at 18. So much can change, and sometimes the best opportunities show up at the most unexpected times. If you stay open to those moments, you might just find yourself on an adventure you never saw coming.
