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Mission accomplished….
…if you detect a note of smugness, it is because “Boss Hog” has bred our three sows and is now looking forward to the “blessed event” in March. He’s a Gloucester Old Spot…and an ideal cross for our Tamworth. There’s a good reason the British call Tamworth “the bacon breed” and GOS increases the yield without any sacrifice in flavor. We may be convinced to sell a few small roaster pigs for your grill spit but the real test will come late next year when our first major crop of piglets is ready for harvest. Photo by Church Matthews.
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You’ll have to use your imagination….
….impressed by the various dishes she’s seen here, daughter Linda sent in her own. It’s (or was) a maple mustard ham steak with sherry raisin sauce. Words like “delicious” and “fantastic” accompanied the photo…but nothing about “come on over and taste it!” This is actually the first time she and Bill have tried our Thistle Hill pork. (Paying customers come first!) Maple mustard ham steak with sherry raisin sauce
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How good is Thistle Hill pork???
Well, modesty has not been one of my more noticeable traits. But even I had to blush reading this rave review we received about our most recent pork from Brooke Henley of Middletown, Maryland. The pork is heavenly! What an animal! And the processing is amazing too! So far we’ve sampled two cuts of bacon (definitely will be the first thing we run out of!), pork chops, and a ham steak. Photographic evidence attached! This is one of the 2″ thick chops and yes, we’ve just sliced it open. You’re looking at it from the end. One chop was enough for both of us and we had a little bit leftover.…