Blog:
Anonymous Farm -
Saturday December 31, 2011 - By Risha
Our family of 8 live on the farm with a conservation reserve outside our door. Berkshire cross heritage pigs; jersy, holstein, and now highland cattle plus miscellaneous poultry free range on our pastures and enjoy organic exempt corn and other feeds grown on...
Blog:
Moonstruck Farms -
Thursday May 12, 2011 - By Rowena
One of the hard working farms in our cooperative are the Bashaws and they just came back from the butcher and packaged up three new pork shares (only 25 shares available and it will be a while for the next batch)...a lot of work goes into getting those shares...
Blog:
Specialty Meats and Gourmet -
Thursday April 07, 2011 - By The Meat Detective
Caramelized Bacon - Update
Brought the temp on the smoker to 250 degrees and added Maple Wood to the fire (you need to keep an eye on the smoker at this time as Maple along with Birch burn very hot).
We put the Applewood Smoked Bacon on a...
Blog:
Specialty Meats and Gourmet -
Thursday April 07, 2011 - By The Meat Detective
Caramelized Bacon
Today we are using the smoker again and will be double smoking a locally produced Applewood Smoked Durok Bacon, then topping it with light brown sugar and a light Sprinkling of Cayenne Pepper.
We have found this...
Blog:
Spring Hill Farms -
Monday December 20, 2010 - By David
Tamworth Boar circa 1914 The
Tamworth is probably the purest of the modern breeds of swine, it
having been improved more largely by selection and care than by the
introduction of the blood of other breeds. One historian claims
...
Blog:
Spring Hill Farms -
Tuesday November 09, 2010 - By David
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Did you know? The Tamworth is one of the great ‘dual purpose’
pigs producing stunningly good pork as well as equally tremendous bacon. In the
mid 1990’s the Tamworth came top in a taste test carried out by...
Blog:
Spring Hill Farms -
Sunday November 07, 2010 - By David
This is a good video showing the primal cuts of a half hog. Chef Johns comments on the quality of the bacon on the Tamworth side he is cutting.
Blog:
Spring Hill Farms -
Thursday October 14, 2010 - By David
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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 ...
Blog:
Spring Hill Farms -
Friday April 23, 2010 - By David
For those who think chops, bacon, sausage, and ham when they think of pork.... I introduce you to Andrew of Slim Pickins Andrew gets a pig from us every year and has it scalded instead of skinned which keeps all rind on the pig. Most folks aren't...
Blog:
Westminster Farmers' Market -
Monday April 05, 2010 - By Dean
Guarantied, it's not local food. But, is it an artery clogger or an item from The Atkins Diet?
KFC has a new menu item, a bacon cheese sandwich, between two slices of fried chicken.
http://consumerist.com/2010/...
Blog:
Verde Valley CSA -
Friday October 09, 2009 - By Sandy
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Our family from the Philippines came out to visit us
for 12 days at the end of May. I
emailed Riza, who was bringing her 4 kids with her, to ask what the kids
liked to eat, since, the last time they were out...
Blog:
Hurricane Farm -
Thursday October 08, 2009 - By Chris
Hurricane Farm in Scotland, CT is currently offering a Holiday Meat CSA.
Many people inquired about and have been on a waitlist for our Summer Meat-Based CSA. We are now pleased to be able to expand our CSA to a second season...
Blog:
Hurricane Farm -
Thursday August 13, 2009 - By Chris
In order to sell meat here in Connecticut, one must visit a USDA inspected processing plant/butcher. There are not any here in the state, believe it or not. There is one in Rhode Island, that once one pays a membership fee, will process...
Blog:
Hurricane Farm -
Monday July 27, 2009 - By Chris
Last week, or sometime thereabouts, we had to load three of our hogs onto the trailer in order to take them to be processed. As readers will recall, our first experience loading pigs, while perhaps comical, took WAY TOO LONG! This time we had it...
Blog:
Spring Hill Farms -
Saturday November 29, 2008 - By David
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...
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