Follow us on YouTube HERE! Check it out! Our first farrowing on the farm. It’s finally time to welcome our first litter of piglets and our first farrowing- and just in time for Christmas! Have you ever seen a pig give birth? You’re about to…Click here to watch our video.
Life Snippets Daily snippets of life in our homesteading madness. Welcome to the party, rockstars.
How on God’s green earth have I not told you about Hermoine, Ginny, and Harry yet? (Yes. Those are Harry Potter names. Let’s get over it and move on… because some of us here love H.P.) They’ve been with us for the better part of a month now and after trying to source heritage pigs for
Our pig, Wallace, used to eat slop from a bucket, lay in the sunshine, roll in his mud bath, and enjoy life. He was my garbage disposal for food scraps, extra milk from the cow, and organic garden waste. Now, Wallace is serving a different purpose: feeding my family. With this Homemade Ham Recipe. As
I’ll pretend like I didn’t spend the better part of two hours writing out a deliciously goal-filled post before my WordPress crashed and took with it every last word. I’ll also pretend like I didn’t cry out to the heavens in a form of protest after said crash happened. After all, there is far bigger
My head must be thick as a rock. Almost three months later, I realized that I have yet to post some super-awesome footage that I shot when the Farmstead Meatsmith came to visit our farm and taught us how to butcher pigs. Dang it. All this time I’ve been holding out on you! Not because
As I scrambled to stuff the preserved bags of green peppers behind the pig head in the freezer, and thus caused a cascade of frozen goods to fall from the shelf, I knew it was time. Time for my homemade headcheese recipe, baby. When we butchered our two pigs back in October, I didn’t have
Pork. Porky, pork, pork. It’s on my mind. And it’s in my belly. And in my freezer. And in my refrigerator. And hanging in my kitchen. After butchering the pigs last week, well, pork became the meat of choice here on the homestead. Thanks to the Farmstead Meatsmith, Brandon, who came to help us butcher
WARNING: GRAPHIC IMAGES OF ANIMAL BUTCHERING. YOU’VE BEEN WARNED. Today we’re talking about how to butcher pigs. Truthfully, I thought it would be harder to say goodbye to our pastured pigs – Wallace and Chester. And as Brandon Sheard (aka: The Farmstead Meatsmith) (aka: Super Awesome Advocate for Home Butchery and Old School Preservation Methods)
I can see the progress in raising a years supply of meat. Sure, it’s been slow. And extremely difficult. And full of blood, sweat, and tears. But still – I can see the progress! And I’m so thankful that the land is beginning to bear fruit for us. Well, technically not “fruit.” Meat, really. But