We use some old and tried techniques for how to process the meat, like curing and smoking the big cuts so they'll keep without being put in a freezer. We're constantly striving to learn new, mostly old ways of utilizing and preserving more of the pigs for our own consumption, by making headcheese, confit and lard.
Small-scale local meat producers are teaming up with mobile slaughterhouses to make local meat more sustainable, accessible and affordable
Guest Chef Barbara Michelson talks about her recent pork workshop with Cole Ward
This oven-braised pastured pork belly recipe from Dan Barber pairs the lush and fatty cut with a several-day cure using a salt and spice mixture to bring out one-of-a-kind flavor.
How to determine the chickens you process.
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.
Learn the essential stages of chicken processing in this video guide that covers equipment, humane killing methods, plucking, eviscerating and everything you need to know to begin butchering chickens.
Get started making your own charcuterie with this easy Garlic Sausage Recipe. By making your own sausage from scratch, you can use your own quality meat, customize the flavorings and leave out anything artificial.
A new guide-to-meat book.
Keeping feeder pigs over the summer is a good way to use garden leftovers and produce great tasting home-grown pork!
One month into my Polyface Summer Internship! This week was focused on processing birds, hay and a lesson on Cow Days with Joel Salatin.
Natural Home bamboo kitchen tools are made without formaldehyde or other harmful additives, through a process that eliminates waste.
The author discusses setting up small-scale dairy for local, doorstep milk sales in Great Britain.
This week at Polyface Farm was a lot of fence installation, turkey processing and the making of some major life choices for some of my fellow interns.
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.
This week at my Polyface Farm Summer Internship, I spent working with turkeys, touring our local USDA inspected abattoir, prepping for the Farm to Consumer Legal Defense Fund’s annual fundraiser and processing stewing hens.
To benefit from the meat of backyard chickens, one must learn to process them. This includes how to kill, scald, pluck, and eviscerate, and then get them into the freezer. This article describes how we are learning to improving this process.
Why raw milk? Why goat milk? Things to consider for good health and nutrition for you family. Also a trick to get stubborn kids to nurse from a bottle.