Tasty Tuesday

How to plan for pork

We spent a chunk of time discussing a "cut list"--the paper sent to the slaughter house with the pig to tell the butcher how we want our pig returned to us.  We discussed the different parts of the pig in terms of the four primal cuts--shoulder, loin, belly, ham and then the choices within each of these sections.  This timely topic was presented today as our pigs go to slaughter tomorrow.  Andrew drove the tractor/trailer down to the pig run this afternoon and this evening, we fed the pigs in the trailer.  You can see the process in the video below.  Note the one pig that chooses not to be lured into the travel trailer:

So the porcine greed for grub will be their downfall.  I may or may not snag a shot of them being loaded up for their last ride to Westminster Meats.

Our morning session was spent discussing our crop rotation plans for the different fields.  Later in the afternoon, Nate took us on a field walk.  We discussed what is left for harvesting as well as his plans for crop rotation as well as organic certification.