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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.…
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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
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This little piggy…
…went to the freezer. Two of the pigs we’ll be harvesting between now and the holidays. They’ve passed 250 pounds and the closer they are to 300, the better we like them. These are mulefoot pigs…descendants of pigs brought here by the early Spanish explorers. Their diet now should be adding some acorns from trees in this pasture. And that’s the combination that made the flavor of Spanish ham famous worldwide….at $60/pound the imported price today! I’ve already ordered my holiday pig! Have you? Spanish pork at American prices. Call Church at (214) 802-1283 or churchhh@gmail.com David
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I see bacon in our future…
It was a moment of celebration…the day pigs made their renewed appearance on Thistle Hill pastures. Nothing tops the flavor of fresh, naturally raised pork. I put it right up there with fresh off the vine tomatoes and off the stalk corn! Meat from these pigs will be available in the fall but you can reserve a half or a whole right now. More on our new residents is on our home page. Incidentally, try fresh corn sometime. Do what my wife’s farm family did years ago and carry a kettle of boiling water into the field…plop the ears right in…and have a feast. Fifteen minutes from stalk to stomach!…
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Another totally unnecessary….
….”enhancement” of bacon. It’s called a Swineapple roast. Pork ribs ringed by pineapple and then a crust of bacon. This suggestion is from our son, Church Matthews, website. (He’s been away from the farm too long!)
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So what is Chipotle doing about it?
This is the most complete article we’ve seen on what the fast-food chain is doing about the food-poisoning outbreak. Complete except that it doesn’t say anything about how this all happened after Chipotle abandoned grass fed beef and substituted the industrial product used by everyone else. It’s also interesting that the company brags about using Niman Ranch pork but it’s only a fraction of the total pork used. Just enough for the ads?? http://www.bloomberg.com/features/2015-chipotle-food-safety-crisis/