We just called the butcher about our pig and the cuts. By the time I hung up the phone, I was drooling. Much anticipation indeed.

Tonight, I the three best pork chops I’ve ever had. Here’s one of them:



We prepared these plump tasties simply: egg-washed, panko-dusted, oven-baked.

Superb.

Sweet pillows of fat cushioned every bite, each drop of flavor full of the beast, tender and moist. I was knocked out; it took some self-control to stop at three…or I could have had the four top chops ever.

Happy New Year…and deepest thanks, Ermine.

Wow - those are rib chops? Look at how red the meat is! Gorgeous, David! What does the wife think?

Mhays wrote:Wow - those are rib chops? Look at how red the meat is! Gorgeous, David! What does the wife think?

We were both very impressed with the lushness of the meat, though The Wife was restrained enough to eat only one of the chops.

Unlike the somewhat "hard" and chewy fat on corporate pork we've had, the small clouds of fat on these chops were very soft, delicate, beautifully white and full of rich clean flavor. The generous marble, at least on these cuts, meant the meat was highly flavorful and very tender.

Tonight, we're going to cook up a ham and maybe some sausages.

This has been a post that I've been anxious to read about updates. I never knew that you could do what you did (buy a pig for future consumption). If I've missed previous discussions, please forgive me, but did you do this to save money on pork or was it for the end product factor (which looks delicious).

Regarding your delectable looking chop can you elaborate on "egg washed, panko dusted, oven baked" - what temperature of oven and what oil was used to get that beautiful brown crust - how thick was the chop and how much time in the oven?

bensmom9 wrote:This has been a post that I've been anxious to read about updates. I never knew that you could do what you did (buy a pig for future consumption). If I've missed previous discussions, please forgive me, but did you do this to save money on pork or was it for the end product factor (which looks delicious).

Regarding your delectable looking chop can you elaborate on "egg washed, panko dusted, oven baked" - what temperature of oven and what oil was used to get that beautiful brown crust - how thick was the chop and how much time in the oven?

We bought the pig more for entertainment value than economy, and we probably ended up spending about $7/lb, so it was not a huge bargain but a decent value, given the deliciousness of the pork we've had so far. We both also liked the idea of supporting a small farmer and promoting a heritage breed.

The Wife handled cooking, and I believe she sprayed lightly with olive oil before putting the maybe half-inch chops in at 350 for maybe 30 minutes or so.

Here's the latest news at Rock Creek Mill and Heritage Farm, LLC: Birthplace of Ermine, David Hammond's pig and pork.

Everybody is snuggled up in straw and hay in the barn at nighttime. "Organized" pig piles. and if you hang out long enough, you hear deep breathing, some snoring and occasional (excuse me) passing gas. There are about seven chickens who have decided that the barn is the best hang-out and have adopted it as their home perch. Will be good for insect control patrol in summer!

So in these pig piles, the adults sleep side by side, nose, tail, nose, tail. They fit better that way. Then the littler ones climb up into the "vee" between them. and the even littler ones on top of that and eventually slide down alongside everyone.

During the day, most everybody goes outside. There is a good matrix of paths which everyone uses. A little one got turned around one day and went into the snow. Deeper than he was. But he was determined to keep going. Leap, leap. I picked him up and set him on the "straight and narrow". Kids!

The fences are down so that everyone can ramble as they wish. It is interesting how they congregate in certain areas. I believe it is because of grubs or roots in certain places. So, I have been letting them wander where they wish. They know where they live and where the food is, so they stay nearby. We have a "crick" that runs from the hills of the land. In other words, it does not flow from somewhere and continue on its journey. So it is okay to have the pigs enjoy it. There is a nice path to the edges of the crick (a small creek) and they get good, clear water.

When we had that incredibly cold night, I shared BUTTER all around with the piggies. Sugar and jello mix in the water. And extra mineral and salt on their feed. A good portion of alfalfa for bedding and food too. And I have found a company in Madison that makes organic crackers and were advertising on Craig's List for someone to take the "cracker ends". Intrigued, I replied and have found a really fine source of food.

So far, I have not used any left over foods from companies except for apples. Some pig raisers use old donuts, bread, sweet bakery goods. I have not. Did use the kitchen scraps from the Gourmet Dining Room (a teaching facility) at the local technical school for a month. Pigs do NOT like citrus!

The only negative I would have to say about the free-range in the winter is: COCKLEBURRS!!! The long fur of the Mulefoots catches the cockleburrs. And they stick to my gloves when I pull them off. Good, deep bedding takes care of them...but their poor tails get so "clogged".

We have two Percheron draft horses, a Belgian, and two riding horses (one is a Spanish Barb/mustang). Most of the sources on horses say that they will not get along well with pigs in the area. This is because of the quick motions of the pigs - it surprises and annoys the horses. Well, the Belgian loved watching the little pigs while they ran in their own pen...and the other horses have gotten used to the piggies. It is neat to see two pigs snuggled outside in the sun....in the horses' hay.

To let you know: horses poop anywhere. Pigs will never poo in their sleeping area. Even a two day old piglet will walk to the farthest corner away from the mom before pee or poo. Alpacas so the same thing. Interesting. So, anyway, the pigs do not "foul" the horse pen. When the moms are in their "baby pen", they wait to pee and poo until let out of the pen (if you keep a fairly consistent time line). These are NOT farrowing pens! They have an 8 by foot area or larger. Occasionally with a new mom, there will be a "roll-over" on to a baby but I feel the freedom and natural environment is best and is worth it. I have only lost a total of 3 babies to rollover and it has been in the first few minutes of birth. I figure it is the first baby, when the new mom is "figuring out" what is going on. As you may know from earlier posts, I sleep out in the barn the first few days of new birth. Clean hay is sweet hay, truly! To let you know, I have only lost 3 piglets TOTAL in all this fine endeavour!

In the summer, you see the noses of the pigs with either dirt, mud or feed on them. In winter, it is frosty little whiskers and eyebrows!!! Or else snow from digging around.

As you have noticed here, I am enthralled with the Mulefoots. The three year old boar, Churchill, is friendly and leans into me when I rub him. And one year old Euclid has become especially friendly towards me as he becomes "a man". I smile now and try to figure out what else to say.....!

Next week, Jan 28, I plan to post some info for those of you who might want to get a portion of a pig. I am offering this for the LTHForum folks. No antibiotics, no vaccines, no weird food, no stress, lottsa lovin'...these pigs are s.w.e.e.t.!!

Hi,

I was with the Hammonds when we visited you in late September. You commented the chickens are now housed in the barn. Are these the same chickens who made your pine trees home? It was surprising to see them nested in your tree and calling out to each other.

Hope you, your husband and the kids stay warm!

Regards,

I am looking forward to hearing more information on the purchase of part of a pig. I would happily buy a quarter pig, and could easliy be persuaded to buy half. These pigs sound fantastic.

MelT wrote:I am looking forward to hearing more information on the purchase of part of a pig. I would happily buy a quarter pig, and could easliy be persuaded to buy half. These pigs sound fantastic.

I recommend you PM vrock (above) and see how you might procure some pork from her.

Your pork chops looked great. The pig is cute. I must say though being squeamish, I don't like to see my food alive before I eat it.

I am still very interested in doing this this year, but am having a hard time getting in touch with these wonderful farmers. I have sent emails and PM's to no avail. I have 2 questions:

- Would anyone like to go halfsies on a pig? I am wondering if my intention to buy less than a whole pig is causing Valerie some reluctance to start the process, perhaps not yet knowing what to do with the other half. Maybe if we together present ourselves as committed to buying the enitre animal (going whole hog, as it were) it would be easier for everyone to get the deal done.

- Has anyone else reserved a pig this year? What was the best way to get this done?

Thanks, all.

It's been a year almost to the day that I brought home the meat of our pig, Ermine, and tonight we had the last ham.



The fat continues to knock me out. I'm guessing I sucked down a cup of the stuff, it was just so soft, so flavorful, clean and luscious. It was superb, and I felt it would never be so good as it was right out of the oven...so I ate a lot of it, probably more of it than the meat itself, good as that was.

For dessert, we had some of the excellent peaches that C2 was kind enough to can for us a few months ago.



Opening up a jar of these golden goodies, on a cold night like tonight, is so fine. Thanks, C2.

Guess I'll take an extra Zocor tonight.

Hammond

fantastic post Mr. hammond, not sure how I missed it.

I may have the opportunity to purchase a Berkshire pig, Although I am not sure I could use all 260+ lbs of beautiful pork.

Jim, I'd be interested in sharing that pig with you. Any idea on end cost?

Octarine wrote:Jim, I'd be interested in sharing that pig with you. Any idea on end cost?

ill pm you some info,

Definitely interested in purchasing some pig parts, if feasible.

Jim, a suggestion: when the pig goes to be processed, make a point of asking for the head and the lard, or you may not get it. I didn't and didn't.

count me in for a pigshare if available

boudreaulicious wrote:count me in for a pigshare if available

gotcha Jen,

Not sure how many people would be best to spilt a pig 4? 6?(i know 5 folks have already expressed interest) , if there is enough interest perhaps a 2nd pig, I wouldnt mind doing the legwork & setting it up..

Ill know more Friday night or Saturday when i go check thing out first hand.

just for reference I am only getting charged $3/lb for the spares I am getting.. damn good price imho.

I got an eighth of a pig last year, and a sixth this year. These were Large Black Swine, which aren't large compared to regular commercial pink piggies. 25 lbs last year, 35 lbs this year, mostly steaks (we chose these rather than large roasts, hams, etc. because they're easier to distribute, and easier to use for din). This year's supply pretty much completely filled the freezer section of a standard fridge-freezer.

Oh, half a head, too. Wouldn't want to miss that jowl!

Geo

Geo wrote:I got an eighth of a pig last year, and a sixth this year. These were Large Black Swine, which aren't large compared to regular commercial pink piggies. 25 lbs last year, 35 lbs this year, mostly steaks (we chose these rather than large roasts, hams, etc. because they're easier to distribute, and easier to use for din). This year's supply pretty much completely filled the freezer section of a standard fridge-freezer.

Oh, half a head, too. Wouldn't want to miss that jowl!

Geo

nice,

I was just lookin @ a picture of one of his hogs.. weighed in @ 700 lbs..

Our pigs were pure pasture pigs. They don't get all that big. I've got a thread on last year's pig somewhere here, but I didn't have time to do an adequate search.

Would your pig be fed out, or pastured??

Geo

Geo wrote:
Would your pig be fed out, or pastured??

Geo

I still have a bit to learn, this weekend, Ill pm you some info i have

Geo wrote:I got an eighth of a pig last year, and a sixth this year. These were Large Black Swine, which aren't large compared to regular commercial pink piggies. 25 lbs last year, 35 lbs this year, mostly steaks (we chose these rather than large roasts, hams, etc. because they're easier to distribute, and easier to use for din). This year's supply pretty much completely filled the freezer section of a standard fridge-freezer.

Oh, half a head, too. Wouldn't want to miss that jowl!

Geo

What does an 1/8 cost?

Both years it's been around CAN$3/lb. Here's the thread.

Geo