Today is the 5 month anniversary of the first litter of pigs. They were born on June 27. This means it is time to move into the next stage of pork production.
Our plan is to butcher the largest from this litter this week, for our own use. We have as of yet not tasted the meat from these heritage pigs. I do not feel comfortable selling what I have not personally tried and liked. So, the moment of truth has arrived... while I am convinced that we made the right choice on breed in every other respect, the last remaining aspect of a breed is taste.
We are also in the process of creating our first "farm brochure" to aid in advertising locally through the butchers.
While we are investigating the option of taking the hogs to the local USDA processing facility (in Springfield, OR), the first litter will be butchered locally and sold off farm as whole, half's, or quarters. This means pork will be available in these three quantities very soon both to locals and anyone who wants to have it shipped frozen. If we go the USDA route later it will allow us to sell through retail outlets and farmers markets also.
So, if your interested in trying some truly American heritage breed pork, stay tuned! We will be taking deposits very very soon, and quantities will be very limited. there are only 5 pigs in this first litter (after one for our family and samples) so that serves anywhere from 5 to 20 customers at most.
For now, if your interested in trying this, regardless of where you live, please drop us an email for pricing:
littlesprouts@salchfamily.org
Follow along our adventure as we make the transition from corporate city life to the world of natural farming. Each day brings a new experience and brings us to a deeper understanding about the life and spirit that made America great. At our farm we do our best to give the animals we raise a natural, free, happy, stressfree lifestyle. Our mission is to learn and share how to manage a farming operation that is both profitable and humane.
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