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We just sent out a few announcements:
We are hosting a PCC Farmland Trust farm walk this weekend! Saturday the 26th, at 1pm, join us on the farm for a geology-themed farm walk led by our friend Annika Wallendahl. We’ll tour the farm and learn about dropstones, Mt. Rainier, and more. Get more info and register here. We’d love to see you!
Pork by the half
We have some pastured Tamworth hogs who will be going to slaughter in six weeks or so, and we’ll be taking orders for pork by the half. This is cheaper for you than buying by the piece! You work directly with the butcher to get the cuts you want, so if you’re interested in making your own bacon, sausage, guanciale, and other goodies, this is the way to do it.
A half hog usually results in 75-85 lbs of meat. This takes up less room than you think, but it’ll completely fill a regular fridge’s freezer. So if you’re interested, start making room in your chest freezer or thinking about getting one. We used to have a 3 cubic foot freezer and that would be more than big enough for half a hog.
If you haven’t done this before, we highly recommend checking out this Honest Meat blog post about buying meat in bulk. It will tell you pretty much everything you need to know about what to expect. And, as always, we’re happy to answer any questions you might have.
If you’ve been following us on Facebook, you may have seen some stories, pictures, and videos about our piglet overload. (Seriously, go check out the photos, they’re adorable.)
The short version of the story is that our Tamworth boar got in the pen with ten young lady pigs (gilts) and, well, you can guess what happened. We now have maybe 40+ piglets running around. It is extremely cute but we will soon have a major glut of young pigs to try to sell to other farmers or as small roasting pigs.
So, if you’ve always wanted to have a suckling pig roast, now’s your chance. Get in touch asap if you’d like to reserve a roasting pig.