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A true confession…
…I must admit I never liked pork much until we processed the first pigs raised at Thistle Hill. The difference between that pork and the factory-raised pork in restaurants and supermarkets was unbelievable…greater even than the gap between store-bought vegetables and the garden variety. Recently Carolyn prepared one of our ham steaks and it was delicious. She reports she used only some hot mango chutney sauce and cloves…cooked at 350 degrees for 35 minutes. The result: Not to be outdone, grandson Church thawed some pork chops for his dinner. Even the best steaks would have trouble competing with this! Since that first experience…I’ve tasted other pasture raised pork and it’s…
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Lest we forget…
…pork is on the way. Five pigs that look like they’ll be ready from now to Christmas. This year we’re raising mostly Berkshires…with some Tamworth thrown in. Most pig growers seem to eventually settle on Berkshires for the flavor…and all-around performance. In the past we’ve favored Tamworth and Gloucester Old Spot, but we thought it was time to try the popular favorite. All three of English heritage breeds and each has their advocates. These Berkshire are the best-mannered we’ve had so far…and finishing faster than others. In this picture they’re being fed a mixture of spent brewers grain and a growers ration heavy on corn. Ours pigs are raised entirely…
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You should know…
…the food you eat. China is the leader in world pork production…that is when disease isn’t decimating their pig farms. Somehow we suspect this innovation isn’t going to make things any better. And you need to remember, Chinese pork is now in our food system…and without country of origin labeling! David https://www.theguardian.com/environment/2020/sep/18/a-12-storey-pig-farm-has-china-found-a-way-to-stop-future-pandemics-
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Make yourself at home…
..and our new piglets settled right in this weekend. Grandson Church gave a welcoming scratch of the head. The source of the newcomers was Indian Summer Farm near Lynchburg, Virginia. And these piglets are certainly a testimony to superior breeding and care. Three are pure Berkshire and two are Berkshire/Tamworth crosses. I’ve been partial to Tamworth but Berkshire probably is the breed of choice for growers of gourmet meat. The combination is exciting to anticipate! David
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Happy great-grandparents day…
…after swearing “no more pigs”, Church has surrendered to my wearing down and come up with some excellent piglets in nearby Lynchburg. You can’t always be sure from a photo of course, but these look like exceptionally healthy, well cared-for youngsters. Some are Berkshire and the rest are a Berkshire-Tamworth cross. I’ve always been partial to the Tamworth, particularly for their bacon, but “pig pros” seem to tilt to the Berks. So here we have on the way the best of both worlds! Believe it or not, it’s not too early to put your name in for one of these guys! David
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An ah-ha moment…
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Living up to its reputation…
…our Mule foot pigs are sometimes called “the ham breed” and now we know why. Curt topped the ham with chutney and cloves and the family pronounced the results excellent. In Spain this would be called an Ibérico ham…a great delicacy at $400 or more. There they fatten on acorns and while we can’t claim that, by coincidence there were acorns on the ground in the pasture as these pigs matured. Flavor is, after all, less a function of genetics than feed. But it was this we were aiming for when we selected the Mule foot pig! David
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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
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We don’t pay well…
…but the fringe benefit for managing Thistle Hill Farm is that you’re required to sample all the meat before it’s released to customers! Church takes that responsibility very seriously. We’re pleased to report that the first of our pork is back from the butchers and Church says the bacon is “very good”…which is a rave coming from him. Here’s his breakfast: We were particularly interested in this first batch. It’s from Mulefoot hogs…a Spanish heritage pig. Until now we’ve used English breeds but had an opportunity to try these. They’re easier to handle and now we know the meat holds its own with the best we’ve produced over the past…
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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.…