Hey there,
Today (monday) is an exciting day. Today we are shipping two of our pigs to the butcher. Theses two lovely ladies have helped us to 'upcycle' ugly, damaged and leftover veggies. They started their life at a local commercial pig farm before coming to stay with us in the barn. Once it warmed up a little we brought them outside where they regularly laid in the mud to cool down and laid in the shade over these last hot few months.
Pork is my favourite of the meats that we grow. Pork is so versatile, ready for a quick meal or fancy dinner, slow cooker and BBQ. Having them on the farm is pretty fun too, though the shipping them part is always a bit tricky. We have it mostly down, but getting a pig to go where it doesn't want to, no matter how smooth the process is pretty tricky. One of these ladies just sat in the chute and refused to move, much like the donkey you would see in cartoons. And with the way a pig is shaped (muscle tube) and with how insanely strong they are, there is not much you can do to persuade them. Lucky for us we can take our time and every one was loaded up and ready to go.
So, depending on how long the butchering and smoking process takes, we will be fully stocked on pork soon.
Over the weekend we also moved most of our meat birds out side. This year we are trying out a slower growing heritage breed meat bird along with the regular White Rock meat bird. These guys will be ready in September, though I worry that they may get too big, they are looking pretty good.
We also have the Large White Turkeys getting bigger everyday for your thanksgiving dinner. When they stand up straight they are a few inches below my knee and still quite lean, they don't really start to put on the muscle until they are closer to their full size.
If you are ever interested in trying some specific cut of meat, or interested in the monthly meat share through Harvie where you can get a variety of the different meat cuts let us know.
