-
There’s nothing we like better…
…almost…than seeing the final result of what we do at Thistle Hill on a customer’s table. (Well maybe being invited over for dinner is a little better!) Thanks to Jim Houck, he orders halves and wholes to share with his family, for sending this photo of a Thistle Hill rib roast. Jim says the flavor was “amazing”! Not many of our customers ask for the standing rib…preferring smaller steaks instead. But Jim is a contractor and needs his protein! We’re about to harvest a beevein a few days but there’s only a quarter left! Contact Church quick for your amazing eating experience! And contact Jim if you need a contractor. …
-
Couldn’t have said it better….
…mostly I ignore the rants of vegans and the extreme animal rights people…because they’re beyond reason. But I was tempted to sound off after Joaquin Phoenix used his Academy Award victory to launch a diatribe against those who eat meat. In fact commercial farming of vegetables is far more destructive of the earth and its environment than responsible grazing. But Joel Salatin, a neighboring cattleman who is a leader in the grass fed industry, did the job for me. https://www.thelunaticfarmer.com/blog2/2/14/2020/joaquin-phoenix-hates-you-nbsp
-
The unappreciated steak…
…but not here at Thistle Hill. Others can have their filet or rib eye but no steak tastes better to me than the Delmonico! Church liberated a couple of Delmonicos from the freezer the other day…and started with a short marinade. He followed with his favorite cooking method which is Sous Vide and then a quick flash searing on the grill. The result using that technique is a perfect steak every time! If you’ve wondered, the Delmonico was introduced at a New York restaurant of the same name back in the 1800s. The Baked Alaska also originated there…as did Lobster ala Newberg and clam chowder. And if you’re a fan…
-
What were the odds…
…with four daughters what were the odds they would all marry men who love to cook? I’m a lucky guy and am particularly blessed when Thistle Hill can supply the entree! Son-in-law Curt Humphreys demonstrates what a pork loin should look like: perfectly pink. You won’t find flavor like this at a supermarket. Curt did a simple topping of garlic and rosemary and a few fresh mushrooms. David
-
An alternative view…
Joel Saladin has been in the forefront of the battle for natural food…particularly pastured meats. His Polyface farm down the nearby Shenandoah Valley is a kind of Mecca for farmers and foodies alike. In a recent blog, Joel opens another controversial topic: why the explosion in Alzheimer’s in our society? The real villain may be: Grain…and Vegan-ism! https://www.thelunaticfarmer.com/blog2/12/12/2019/alzheimers-is-not-genetic David
-
An ah-ha moment…
-
Chops…
Mack serves up the first pork chops from our latest pigs. And Nala is worried. She only counts three chops! In the past we’ve used Tamworth and Gloucester Old Spot pigs…English heritage breeds. This time we’re trying a Spanish pig…the Mule foot. The flavor of these first chops seemed the same though the meat was fatter. The Mule foot is known for its ham though and we have yet to sample that. I’ve noticed that the imported ham is selling in specialty stores for more than $300 a pound! We’ll save ours for the holiday. David
-
The three little pigs…
…who went to market the other day averaged 230 pounds hanging weight. Exactly what we were aiming for! And Church reports the spread was only five pounds…227, 230, 232. Can’t wait for our share! There is no matching fresh farm-raised pork. It’s akin to corn or tomatoes right out of the garden. And Thistle Hill pigs have the advantage of browsing for acorns…producing pork like the Spaniards do (and charge so much for!). By coincidence, my daughters and their mother are in Spain right now…where raising pork is an art form. Every region has its own special taste…and pigs raised on truffles can bring as much as $300 a pound.…
-
The nonsense about meat…
…which mostly we ignore because, like politics, it’s an argument you can’t win. Vegans who first based their belief on animal cruelty, eventually branched out to make health claims which weren’t substantiated by any evidence. Now, though, comes the results of another massive research project which cannot find any link between red meat and cancer, heart disease or diabetes. In fact, the researchers also gave a pass to processed meats. There’s also an interesting side note: the scientists say it was hard to come up with any conclusions because all the basic research that has fueled the opposition to red meat is flawed. David
-
Spoken for…
…the three larger pigs anyway. If you want all or part of the remaining two, contact us now. They should be ready by the holidays but we won’t rush them. It takes time not only to fatten properly but to cure and smoke. You choose the curing you want along with the size of the hams and pork chops…and of course the kind of sausage you want. We guarantee not only a healthy product but the most delicious pork you’ve ever tasted! (Unless you’ve ordered from us before) Contact Church atchurchhh@gmail.com(214) 802-1283 David