It took the death of their two-year-old son from liver cancer in 2001 for hog farmer Paul Hill and his wife Rosie to re-evaluate their lives, and in particular try to make the world a better place.

The result? They are now raising pigs without antibiotics. Instead, they chose functional ingredients such as omega-3s, DHA/EPA and selenium.

Omega-3s and DHA/EPA are essential fatty acids for the maintenance of general health, normal growth and development. The body does not produce these on its own. The essential trace mineral selenium is an antioxidant believed to be needed in the human diet to help reduce the risks of cancer.

"We first changed the genetics of our animals to a more marbled animal," says Hill, 48. "We, as hog producers, get paid more to make the pork as lean as possible and to achieve this, we can do it in two ways, feeding programs and genetics."

So they went away from the traditional and began raising a fatter animal on their Willowgrove Hill farm in Mitchell, west of Stratford.

"Pigs and humans are very close genetically, so we asked ourselves could fatter pigs fight off diseases better, and hence we could use less drugs to produce the pork."

The pair looked at omega-3s (human-grade fish oil) and in particular the success omega-3 eggs were having in the marketplace. "They command a whopping 24 per cent market share," Hill says, "and obviously a growing number of consumers are eager to know where their food comes from and what's in it."

They went to their feed company, Grand Valley Fortifiers in Cambridge, and asked if it could produce omega-3 product.

"There already was a ALA omega-3 product on the market," Hill says. "But this type of omega-3 is from a flax-based feeding program and has very little health benefits, since it must be converted into DHA/EPA or omega-3s."

Working with the feed company's nutritionists, they introduced human-grade fish oil into their feeding program, and two years later developed what is believed to be the world's first DHA/EPA omega-3 pork raised without antibiotics or animal byproducts.

"The biggest thing about getting the omegas into this pork is that it is done through the feeding program, and that the pork is not injected in any way," says Hill.

Their new way of raising pigs has come at a cost, albeit a beneficial one.

"Our biosecurity is huge on our farm," he says. "No outsiders come into our barns, and when we go there we strip, shower, change into different clothes, put on rubber gloves and air masks."

Hill says the pigs are moved only on certain days of the week to protect their health.

"Those are days with less pig flow on the roads," he says. As well, he only takes certain routes so as not to pass other pig barns on their way.

The couple has a small farm-gate store where they sell their product, which includes pork chops, sausage, bacon, pulled pork, wieners, ham and cottage rolls. Consumers can also buy their products online at the farm's website.

Since losing their first-born, the couple has had two children, Joey and Maddie.

"I know there is a consumer base for a healthy product like ours," says Hill, "and I think we have a premium product."

For more information on their home-raised pork, visit willowgrovehill.com.

Pork chops 'cook like steak'

Pork with added nutritional benefits of omega-3 fatty acids, DHA/EPA and organic selenium have caught the attention of a chef who has cooked with it.

The pork chops from Willowgrove Hill farm "cook more like steak because of the marbling," says Rory Golden, executive chef at Deerhurst Resort in Huntsville.

He adds that the pork "has a very delicate flavour," and he has it on his menu regularly with the nutritional attributes mentioned.

Here from the kitchen of Rosie Hill, of Willowgrove Hill farm where pigs are raised without antibiotics or growth hormones, is a recipe using pork.

ROSIE'S BEST PORK CHOPS

Makes 4 servings

*4 pork loin chops, about 6 oz (165 g) each

*2 eggs

*1/2 tsp (2 mL) garlic powder

*1/2 tsp (2 mL) onion powder

*3 packets, each 4 oz (115 g) saltine crackers, crushed

*3 tbsp (45 mL) vegetable oil

Preheat oven to 375 F (190 C).

In a shallow bowl or pie plate, whisk eggs.

Place crackers, mixed with garlic and onion, on a separate plate.

Dip pork chops into egg, then press in cracker crumbs to coat.

Fry in hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.

Bake for 45 minutes, turning once.

Approximate nutrition per serving: 810 calories, 39 g fat, 46 g protein, 64 g carbohydrates, 3 g fibre

Here are some facts on how these vital nutrients perform:

*Omega-3 fatty acids: A type of polyunsaturated fat that may help reduce the risk of heart disease, cancer, rheumatoid arthritis and to assist the immune system.

*DHA/EPA: Essential fatty acids that maintain the healthy function of the brain, retina, cardiovascular system, human growth, and insulate the body against heat loss, prevent skin from drying and cushion tissues and organs.

*Selenium: A trace mineral primarily from grains, it has been proven to be toxic to tumour cells and is a known antioxidant that works with vitamin E to make it more efficient.

-- Health Nutrient Bible: The Complete Encyclopedia of Food as Medicine, by Lynn Sonberg