If memory serves, Joel Salatin's stuff isn't certified organic. He refers to his offerings as "Beyond Organic" I think.
Salatin goes on to say that the term "organic" is influenced/controlled by agencies of the US government. As such, to me, it is meaningless. As it relates to antibiotics, the workaday definition of organic, to me in the case of hogs, is those animals that have not been fed sub-therapeutic doses of antibiotics as an appetite stimulant and as a prophylactic against ever-present disease causing microbes which allows vast numbers of animals to be kept in inhumane, CAFO conditions.
The thought of not medicating a sick animal, especially my breeding stock, nauseates me. The thought of having to sell them at what would most likely be a tremendous loss nauseates me. The thought of allowing the government to get between me and a potential customer nauseates me.
So no, I am definitely not trying to be certified organic. The only certification I will look for is repeat business from my customers who will hopefully tell me that the pork I produce is the best tasting meat they've ever held tween their jaws.
My ultimate business strategy will thus be twofold:
1. Acquire those genetics that tend to produce amazing pork
2. Raise those animals intended for consumption from the time they wean to the time they finish without them ever consuming anything not produced on-farm with the vast majority or all of those inputs they do consume coming from tree crops.