Larry and Madonna Sorell have been farmers since 1970 when they purchased 200 acres of land in Cloud County, Kansas.  Larry Sorell continues a family tradition that was passed down from his grandfather to his father and then to him. Today, the farm is a bit smaller but they still maintain true biodiversity on the farm, raising numerous heritage breeds including turkeys, some chickens, Katahdin and Jacob lamb and several pig varieties. The Sorells raise the best Red Wattle pig in the country. This hog breed is the rarest of all American pork breeds.  Red Wattle meat tends to be a little darker than most other pork and is very tender. The variety makes wonderful hams and has a juicy and flavorful taste even though the meat is lean. This pig, which gets its name from its red color and the wattle that hangs under the chin, originated in New Caledonia, came to New Orleans in the 18th century and was developed in the forests of Texas. With increased demand and the hard work of the Sorells, the Red Wattle will find its niche in the 21st century, even if it does not conform to the unnatural needs of industrial agriculture.

The Mulefoot hog, which the Sorells raise, is also extremely rare, with fewer than 150 purebred breeding hogs in existence today. The breed is named for its unique foot, which is non-cloved and resembles that of a mule.  It is most probable that this hog descended from the Spanish hogs that were brought to the Americas in the 1500s.  The Mulefoot is recognized for its ease of fattening, as well as for its quality meat, lard, and delicious hams. These hogs have a compact appearance and weigh between 400 and 600 pounds.  Most Mulefoots have a solid black coat dotted with occasional white spots.

Larry and Madonna also have Large Black hogs on their farm. This breed descends from crosses between European and Chinese breeds of pigs that were brought to England in the late 1800s.  Post 1900, the Large Black pig became pretty well-known throughout Great Britain, but it never proliferated much in North America.  Its appearance is definitively black.  In addition, it has a recognizable long head and lopped ears. Though the Large Black is a docile pig by nature, it boasts a hearty meat with a wonderful amount of rich buttery fat, making for great sausages and bacon.  It also has light shoulders and good sides and hams.

In addition to their pigs, the Sorells take great pride in raising heritage turkeys such as the Bourbon Red and American Bronze and a half dozen varieties of heritage chickens including their personal favorite, the Minorcas.  Today the Sorrels have about 400 turkeys on their farm. Next year he would like to expand to 1000 hens.