Part of the plan this weekend was to stop by and have a look at how the pigs were doing over at Public House Produce. David told me they were gaining nicely out in that pasture he'd set up for them, so I had to take a look for myself. Even Kevin Bacon, the little white shouldered gilt who'd been substantially behind the others, is filling out; David estimates they're all around 175 to 200 pounds now.
They do seem to like being out in this field (we moved them here in October, check out the link at the end of this post for the story). I was able to get some video of them after they'd followed me down the fence line. Then they saw Mary with the goats in the distance and went running and barking off to see what was going on by the shed.
I need to get back in touch with Chris so we can plan what we're going to do with our shares this year. Mary has one of these nice standing blenders (Chris does also), and I understand there is a sausage making accessory that we could get so I don't spend time at the butchering shed on this part of the process. That would offer a lot of flexibility for trying out new recipes as well.
I think I'll get back out to check in with the pigs later in the month, then once or twice in January. Come the end of the month though - well, time's up for pigs then.
http://hawksbillcabin.blogspot.com/search/label/Pig%20Wranglin%27
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