Glorious, prehistoric looking magicians
Oh, these glorious, prehistoric looking magicians. Transforming all the stuff we don’t eat onto the beautiful fat, skin, gelatine, cartilage, tendons, bones, and organs that heal, nourish. And connect us.
Modern day pigs, used in industrial production (lets not call it “farming”, ok?) were brought in at the same time industrialization and the low fat insanity. Remember the “pork is the other white meat” marketing campaign? Well that lean pork is brought to you by those pigs and a repulsive drug outlawed almost everywhere except North America called “ractopamine” that’s given to pigs about a month or two before slaughter to make more lean tissue. Yeah, you’re eating it if you’re eating conventional pork, but rest easy knowing that it’s safe. As far as they know. I mean, there’s no long term studies, but shhhhh go to sleep little baby.
White lean, dried pork with white chicken breasts. Mmmm.. delectable cardboard.
The pigs that most small scale, pasture based farmers use now are the heritage breeds, the ones that still know how to forage, are good mothers, and have substantial fat cover. There is a general classification of pigs. They can be “lardo” types (real fatty mcfatsters) or meat breeds. But in between lies the nuance and individuality based on breed, environment, feed, climate, age etc. But, theoretically, what you should never see from a heritage, pasture raised pig who got to use those powerful muscles, is pale flesh and floppy fat. Ew, just no. That is just normalizing the abnormal.
The flesh of a heritage pig should be medium to dark pink/red. The fat should be firm, sweet and melt in your mouth.
We have bred and raised Large Blacks throughout our farming. They were our pigs of choice and still are. We took a couple years off from raising pigs and just purchased a couple of Berkshire weaners this spring from another organic farm (and it’s “weaners” as in weaned from their mom., not “wieners” as in time to eat). They’re ok, these Berkshires, but I’m a Large Black kinda’ gal. I like their meat and fat cover better. Personalities, too. So, I’m happy to have secured a breeding pair that will be arriving this fall. Back to Black we go!
We feed our piggies an exclusively organic grain ration that we soak overnight. A “GMO free” grain isn’t good enough – it’s still been desiccated (dried) with glyphosate which is death to life, including the biome of the land, the pigs (inflammation in pig guts/bodies is a common result), and ultimately in your biome, too.
We keep that grain to a minimum, preferring that the bulk of their diet be from farm produce, what they forage in the woods, the skimmed raw milk from our cows (nothing fattens up a pig quite like skimmed milk), meat scraps and guts from the harvest of any of our animals and wild game, and the bountiful supply of fruit from our orchard.
Most importantly, they live a royal piggy life in their royal piggy courtyard. Forest Piggies of the Highest Order.
I will show you the quality of meat we get for all of our efforts come the fall. Until then, I’m sure you can trust, by Bob’s exuberant enthusiasm, there’s only good things going on inside that hot bod of his.