Spring Hill Farms

  (Newark, Ohio)
Heritage Breed Pastured Pork, Chickens, Grass Fed Beef
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Everything but the squeal

Everything but the squeal - Margie Wuebker

Copyright October 2010 Country Living Magazine

To read the article on their website click here 

The driveway at Dean and Marilyn Wyler's Coshocton  County farm fills with cars and pickup trucks as friends and relatives arrive for butchering day with visions of pork chops, sausage, ribs, roasts bacon, and ham dancing in their heads.

 The Saturday after Thanksgiving is butchering time in these parts, and ambitious workers are needed to process 11 hogs in assembly line fashion and then share the fruits - or rather the meat of their labor.

 The Wyler's, who live near [more] go to page 44


Pigs all processed for the year... now for the new babies!

Well once again summer has flown by and fall is turning to winter. As soon as it starts freezing at night I'm glad all the market hogs are gone and only breeding stock is left.

I'd much rather  be frying bacon in the morning than moving pigs and thawing water tanks. Sows are so easy to take care of it doesn't seem much like work except when it rains and the mud won't go away.

Actually I have one Old Spot left that goes to meet the sausage maker on December 18th. The customer wanted his pork with the "rind on" so I have to send him to a shop that will scald v.s. skin him. He is hoping to dry cure the hams and a few other neat, old, techniques that produce old style pork. Since the Gloucester Old Spots are very old line pigs they should be great for the job. Once that gets under way I'll put a link to the blog that will detail it all.

The end of February or first of March new pigs will be born and we start all over!


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