Now Accepting Pork Reservations!

2013 pigletsWe picked up 10 adorable Hereford x Mulefoot cross piglets last week, and they’ve been settling in well in their new home. Being the intelligent, curious creatures they are, they’ve already learned all about electric fences and how to use a nipple drinker, neither of which they had encountered at their previous home.

They are also diligent explorer/bulldozers, and in just 2 days they completely dug up the soil within their fenced area, churning it into a decent seedbed that we’ll covercrop as soon as we move them to a new area later today. We are supplementing their diet with a 100% organic grain ration this year.

Pigs are such a delight to have on the farm; it’s always sobering when I think that come October we will be sending them off to become food for our customers and our family. But every year I re-read this article on The Ethics and Morals of Raising Animals for Meat by our friend and mentor Karma Glos, which begins with this quote:

“A peasant becomes fond of his pig and is glad to salt away its pork. What is significant, and is so difficult for the urban stranger to understand, is that the two statements in that sentence are connected by an and and not by a but.”      –John Berger, 1980

As Karma points out, there is no life without death. Reading this I feel all over again the weight of the responsibility we have for these animals’ lives. We give the pigs freedom to express themselves, we protect and feed them well, and we give them a quick and stress-free death. Their death nourishes families through the long winter, while their droppings and diggings on the farm allow new life to flourish in the soil. With the next farrowing the cycle begins again.

Half and whole pigs are available for pre-order with a $100 deposit. The remainder is due upon pick-up, most likely in October, and the price is $4.95/lb based on the hanging weight (this includes processing fees.) You will get to request cuts to your specifications.   Please visit our Products and Prices page to see an image of what a typical half-pig contains. Email Erica if you’re interested!


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