Weathertop Farm

I'd stopped eating factory farm meat after reading Omnivore's Dilemma & similar reading material, but missed eating meat, esp. pork. Looked around & found this farm less than an hour away. We ordered 1/2 spring hog (pasture-raised) & nearly had to wait for fall, but someone cancelled their order so we got theirs! Chose all the cuts we wanted and picked up from the butcher - also close by - whose facility is immaculate. (This is NOT expensive; I think it was less than $2/lb. for very lean meat) So far, it's been way better than expected. The first thing I made was 1-inch-thick chops with Julia Child's Cotes de Porc Sauce Nenette - oh my my my. The sausage is PERFECT, esp. on homemade biscuits, and I can't even tell you how good uncured pork belly (a.k.a. bacon) is, sliced thick, coarsely peppered, on a BLT. My husband is always skeptical when I go off on a tangent like this, but he is so happy. He made himself a bacon cheeseburger the other night & grinned w i d e. We're picking up some chickens from these folks soon & can't wait to see how they turn out. Thanks so much, Weathertop, for raising farm animals the right way.