Sold a lot of delicious pork this summer at the Celina Farmer's Market. Bacon, chops, brats, sausage (bulk, links, patties), roasts, grits (goetta), and more.
It was a great time meeting and greeting the community. Can't wait until next season.
If you missed the market or want some more of this great tasting, healthy pork all year long, message me. I deliver, no charge, in a 30 mile radius.
This is premium Red Wattle heritage pork. It has been a feature item at Michael Anthony's at The Inn, Versailles and preferred by Chef Michael Delligatta. These pigs are fed a non-gmo, no soy, and hay diet and not raised in tight confinement.
http://www.heritageswine-ai.com/products
Tuesday, November 5, 2019
Monday, November 4, 2019
Our Pigs Diet
Our pigs are fed a NON-GMO, NO SOY diet. We blend a dry ration of non-gmo corn, sunflower meal or canola meal with other essential vitamins and minerals. The proportions of the ingredients will vary slightly to accommodate the dietary needs at different stages of growth. We also supplement their diet with hay and garden vegetables when in season.
Thursday, March 17, 2016
Lesser Beasts by Mark Essig
if you are reading this you probably have an interest in pigs. So I thought this would be worth sharing. I don't think I have read a book for enjoyment all the way through.
For my 60th birthday, March 1, my Brother-in-law gave me a book titled Lesser Beasts by Mark Essig. It's about the history of swine in human culture throughout the ages. It's interesting, educational and humorous. Worth the time to read the whole book!
You might like it too
For my 60th birthday, March 1, my Brother-in-law gave me a book titled Lesser Beasts by Mark Essig. It's about the history of swine in human culture throughout the ages. It's interesting, educational and humorous. Worth the time to read the whole book!
You might like it too
Friday, July 3, 2015
Swine Building Plans, Feeders and Space Recommndations
If you like to build your own stuff and needs ideas or plans. The list below is what I have found with a simple Google search. I hope you find something useful. Please add to the list for others to benefit and let us know if you use anything and how it worked out, If you have questions about a plan ask and I will try to help. Have fun.
- Food and Agricultural Organization of the United Nations http://www.fao.org/docrep/s1250e/S1250E14.htm
- Google : swine housing floor plans for more options
Thursday, April 30, 2015
Gilts that won't stand
Gilts that won't stand. I've had this problem and maybe you have too. I found this conversation on Showpig.com regarding the problem. http://www.showpig.com/forums/4/33548
Monday, April 27, 2015
Fresh Fork Market
Fresh Fork Market is looking for weaned Red Wattle pigs. I talked with Trevor Clatterbuck and he gave me the specifications.
Specs.:
Contact Information
Specs.:
- Looking for Red Wattle weaners to feed out.
- 40 - 50 lb weaners
- Non-GMO fed (sow and sire do not need to be non-gmo)
- No wormer
- Red Wattle crosses w/ other heritage breeds are acceptable
- He will pickup 30 to 50 at a time. Less if they are close.
- 75 to 100 feeders twice per year.
Contact Information
304-281-3325
Wednesday, February 11, 2015
Canadian Bacon from Red Wattle Loin
Heard about Red Wattle meat and its wonderful marbling? Here is a loin I'm going to make some Canadian style Bacon from. This loin weighed in at about 15 pounds. If you can't make out the ruler it measures about 27 inches.
This will be my first attempt at making Canadian Bacon. I looked for recipes online and there was no shortage. Some used a brine cure, others used a dry cure. Add spices or flavor just about any way you want. After the curing dry the meat by smoking it or in an oven to about 150 F internal temperature. Just partially cooked so it can be sliced and cooked in the skillet latter or take the internal temperature up to 180 F and it can be sliced and eaten like cold cuts. The curing and drying draws out moisture and concentrates the flavor. If your not in a big hurry let it age for a while to let the meat break down and develop more flavor. Some styles of bacon like this are aged up to two years.
All of the recipes said curing salt should be used. It contains sodium nitrate which does a few things. It helps kill the nasty microbes that would spoil your meat and make you sick. It also helps enhance the flavor and preserve the color. I bought a hickory flavored kit to make jerky with and am using it for the cure and spices.
Here is the end result after curing for three weeks and then smoking for about 2 1/2 hrs. to an internal temperature of 165 F. WOW is it good.
We would like to hear about your experiences with curing meat. Please share your recipes if you like,
This will be my first attempt at making Canadian Bacon. I looked for recipes online and there was no shortage. Some used a brine cure, others used a dry cure. Add spices or flavor just about any way you want. After the curing dry the meat by smoking it or in an oven to about 150 F internal temperature. Just partially cooked so it can be sliced and cooked in the skillet latter or take the internal temperature up to 180 F and it can be sliced and eaten like cold cuts. The curing and drying draws out moisture and concentrates the flavor. If your not in a big hurry let it age for a while to let the meat break down and develop more flavor. Some styles of bacon like this are aged up to two years.
All of the recipes said curing salt should be used. It contains sodium nitrate which does a few things. It helps kill the nasty microbes that would spoil your meat and make you sick. It also helps enhance the flavor and preserve the color. I bought a hickory flavored kit to make jerky with and am using it for the cure and spices.
Here is the end result after curing for three weeks and then smoking for about 2 1/2 hrs. to an internal temperature of 165 F. WOW is it good.
We would like to hear about your experiences with curing meat. Please share your recipes if you like,
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