It’s about time I post some details on the pigs, right…? I promised a form a while back.
These pigs are Berkshires, a heritage breed from across the pond. They are astonishingly effective at plowing, and get vast amounts of fun and nutrients from it, too. I have to admit, I am now a huge fan of these Berks, and many thanks to our friends Sally and Michael over at Strattons Farm for suggesting them.
They will be heading for the freezer in late Fall or early Winter (late November, maybe?). We are still aiming for a hanging weight of 200 pounds, which should yield 180 pounds of meat per pig. We’re still on track, judging by their current size.
There is considerable interest in these pigs, and we’re asking for deposits. They are on pasture, but they also eat a fair bit of some excellent organic feed from Homestead Organics. Also, since some of you asked, we will not be slaughtering and butchering here. We did that last year for the experience, for our own meat. Selling meat is a different story!
Without further ado, here is the form to order some of this delicious meat. You can go whole hog, or a half. I originally wanted to offer quarter pigs, but figuring out who gets which part is too tricky. You can split a half with some friends or relatives if you like. If you would rather order specific cuts or products (ie: hams, bacon, tenderloin, ribs, etc.) kindly fill out the form as well, so that we can determine how much to do. We are asking for a 50% down payment, payable by cheque or Paypal/credit card. Please check the form for more details on payment and such.
https://joelb.wufoo.com/forms/here-pig/
Oh, and if you’re curious, I got a quick video of the pigs when I opened up a new pasture section. They were thrilled.
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