A family is not only preserving their roots but also nurturing a vision of sustainable farming and local food production. Mike Colson, born and raised in Greensburg, has always known that his future lay on his grandparents’ farm, where he grew up. After years of working with Indiana State University’s Campus Police, Mike returned to the beloved farm in August of 2016, armed with new knowledge of permaculture and rotational grazing inspired by experts like Ben Falk and Greg Judy.

Mike’s return home marked the beginning of a transformative journey for both his family and their farm. He joined the Greensburg Police Department and began raising Katahdin hair sheep using rotational grazing methods. His passion for sustainable agriculture was in full swing.

Meanwhile, Abby Colson, who grew up on a ranch and had experience butchering cattle and deer, met Mike in October 2020. At the time, Abby managed a horse boarding facility in Brownsburg, Indiana. The couple married the following year and soon began to grow their family, which now includes three children: Parks, Miley, and Nash.

Their journey into pig farming started just before their wedding when they bought their first batch of feeder pigs, Red Wattle crosses. The demand for their pigs far exceeded supply, prompting the couple to search for more breeding stock of a somewhat rare heritage breed. By 2022, Colson Farms was officially born.

Since then, the farm has flourished. They have grown their herd and continue to raise feeder pigs for slaughter while selling litters to others who wish to raise their own. The demand for their high-quality pork has been strong, and as the number of pigs grew, so did the need for butchering capacity.

This expansion led the Colsons to explore building their own butchering facility. A pivotal moment came when they met Linda Huber of Greensburg Locker. By March 2024, Mike and Abby had taken ownership of the business, allowing Mike to leave his 15-year career in law enforcement to focus full-time on managing the butcher shop and learning the craft of butchering.

Since taking ownership of the Greensburg Locker, the Colsons have made several strategic improvements. They have introduced a roll stock machine to vacuum seal products, expanded the selection in their meat market, and repackaged frozen items to better cater to smaller families. Their mission is clear: to offer the community high-quality, affordable meat and frozen goods.

Looking ahead, Colson Farms has ambitious plans for 2025. The family plans to increase processing availability for cattle and start processing pork, including adding their pasture-raised pork to the Meat Market. These goals reflect their commitment to meeting the demands of both their customers and fellow farmers.

The Colsons’ journey is not just about farming; it’s about building a community-oriented business that honors tradition while embracing innovation. Mike and Abby Colson have turned a family farm into a growing operation rooted in sustainability, hard work, and a deep connection to their local community.