No, we haven’t forgotten….

…our pigs.  They seemed to be a little slow to fatten this year but now they’re bulking up, thanks to all the acorns beneath those leaves.

Normally, they’re curious critters.  When we’re working near the fence, they come up to see what we’re doing.  But ever since they discovered acorns they’ve only been interested in “Job One”.

We get as many inquiries about when our pork will be ready as for our beef.  Frankly, we’ve never tasted pork chops or bacon as good as these Tamworth.  In fact, in England they’re called “the Bacon Breed”.  Until now, we haven’t been able to sell the bacon…just made it a gift to family members…because our butcher didn’t have a USDA “smoker” for curing.  But he tells us his new, government-approved “smoker” will be ready by December 1st and we’ll be first in line.

As with our beef, we’re also planning to increase our pig production next year.  And as with our cows, our pigs are raised naturally….on pasture (ok, plus acorns) and without any anti-biotics or hormones.  Of course.

This will be the first time that acorns have been a major part of the diet here at Thistle Hill and we’re looking forward to tasting the results.  Generally, acorn-fed pigs are considered a gourmet experience.