Have you ever considered working with pastured pigs? It can be a rewarding and worthwhile experience. Tim Rohrer talks about some of the things that he learned while managing the pastured pigs at Joel Salatin’s Polyface Farm, and shares a few things to consider before purchasing some pigs of your own.
Learn some tips on how to extend your growing season for pastured poultry!
Sweet Home Farms Meats is located on acreage in the central Willamette Valley that includes a picturesque stream which offers both water for the farm and a great place to cool off on hot summer afternoons. The farm is a work in progress for two young urbanites who now love the country.
Over the winter, we managed to secure a contract with an up-and-coming company in Massachusetts to raise pastured chickens for them. This company ended up pre-ordering a significant amount of chickens per month from us, which necessitated the building of six new coops. Here I outline how to scale up a poultry operation.
Rabbits are a fabulously healthful, economical and ecologically sound source of meat, and they don’t have to be kept in hanging cages. Rabbits can be raised on pasture to produce food for your family while improving the quality of your land.
To ensure you have quality fat in the kitchen from pastured animals, learn how to render beef tallow at home. I’ve rendered beef fat into quart jars of tallow two years in a row and consider myself seasoned in the art of avoiding too much of a mess in making it. The fat lends a flavor to dishes that is particularly desirable for Mexican foods, fried potatoes and savory pie crusts. This fat keeps for three months in a refrigerator.
A brief description of what happens after slaughter.
A few months back I heard a comment on an NPR radio program that really caught my attention. The program was about the local food movement and at one point the guest on the show said, “Now remember - just because it’s local doesn’t necessarily mean it has a smaller carbon footprint. That Argentinian apple that was shipped on a barge with thousands of tons of other apples may actually have required less fuel per apple than the apple than came from a few hundred miles away in the back on a farmer’s pickup.”
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.
One locavore takes responsibility for raising and slaughtering her own chickens.