We harvested a second pig, this one was one I focused less on through out the quarter. By that I mean I wasn’t letting it out to roam around as much and not feeding it as many pumpkins/other good stuff…. Continue Reading →
“Taste is simultaneously part of who we are, in body and mind; it is both an opening to and an embedding in reality for us. It is, then, a way of both making and acting on existence, of inhabiting the… Continue Reading →
After reading about how pumpkins and their seeds can not only benefit the flavor of the pork but will act as a de-wormer I decided that finishing the hogs on pumpkins would be an ideal experiment! Not only are we… Continue Reading →
The art of Charcuterie is synonymous with fat. Guinea Hogs high fat content is excellent for charcuterie. Pork fat provides incredible flavor and a melt-in-your mouth texture and experience. The fat holds most of the flavor! The fat can convey… Continue Reading →
“One of the powerful things about heritage animals is that they were able to survive and thrive in a time when we didn’t have a lot of vets and chemical dewormers and vaccinations” (34). “ A core requirement of this… Continue Reading →
I made an instagram account to be able to embed photos and video’s to this website easier. For some reason it is more difficult to upload photos on the website, rotate each individually, and post them. And videos havent been… Continue Reading →
For a bit now we have been getting fish scraps once a week from a local fishery and feeding them to the pigs. It is a good source of protein and omega 3 fatty acids. It is used more so… Continue Reading →
