Keeping feeder pigs over the summer is a good way to use garden leftovers and produce great tasting home-grown pork!
Hog butchering was a common farm chore done in the early winter. It provided much of the family's meat in the wintertime. It provides healthful food, exercise and a wonderful experience of community.
Should The Gourmet Butcher produce a deer butchering DVD?
From pig to plate, learn how to make homemade sausage patties grandma’s way and use rendered fat for more cooking.
Cole announces an upcoming butchering workshop.
Fond memories of a self-sufficient farm in Armstrong County, Pa., show how hard work and family together results in a truly meaningful life.
The emotional realities of butchering and processing your own livestock.
When done right, you can reduce your feed costs by up to 75 percent - even after taking your fuel costs into account.
Pigs can be a great source of healthy and humanely-raised meat in an urban setting thriving on the leftovers of humanity.
Instructions for a quick, easy and affordable method of building portable shelters for your pastured pigs
Root in the dirt in this week’s Photo of the Week. Remember to submit your own pictures, and you could be the next Photo of the Week!
Sherry’s son worked hard to raise a goat. Read how he, with the help of family and friends, butchered and prepared the meat for a homegrown Chevron treat.
Cole talks about the horrors he's seen when people butcher their own deer.
Cole Ward - AKA The Gourmet Butcher - introduces himself
Another season of pigs and the work of raising, feeding and butchering them in the urban setting.
An average day of juggling responsibilities on the farm
As New Year's Eve approaches, friends butcher the ducks they've raised in their rice paddies and share some thoughts on "The Power of Duck."
Cole takes you through the first steps in learning to cut your own meat - sourcing.
In this excerpt from Fair presenters Hank and Karen Will’s new book, Plowing With Pigs and Other Creative, Low-budget Homesteading Solutions, they’ll show you how to add small grains to your plot.
The arrival of our first chickens and pigs to the farm, and prepping to head off to my summer internship at Polyface Farm
Small-scale local meat producers are teaming up with mobile slaughterhouses to make local meat more sustainable, accessible and affordable
Week thirteen of my Polyface Farm summer internship brought two high volume chicken processing days, lots of chicken catching, moving pigs and catching a loose steer.
Donna Pellegrin shares her mother's stories of growing up on a fertile, bountiful farm during the Great Depression, and of the homesteading skills that kept them well fed.
We raise broiler chickens from hatchlings for a 4-H fair project every summer. This is a fun, managable project that provides us with some fresh poultry meat as well.
Vermont farmer Walter Jeffries details all the cuts of meat on a pig, as well as many other uses of the animal, from working the soil to providing delicious lard for baked goods.
The further degradation of our societal food skills are examined here, with small town food craftsmen becoming an endangered species, in this case, my local butcher.
Summing up pasture data where it relates to chickens and customizing land to better suit poultry and their behavior and stomachs. Measuring oil viscosity levels and rescuing a trailer with a portable winch were some of our favorite things.