Our little piggie is going to market!

Got a call this weekend from the man who may become my #1 most favorite here in the next few months… my pig man! He does have a name, (it’s Lee) and he is wonderful. I found his farm listing (ION Farm.. short for “It’s Only Natural”, isn’t that CUTE?) on Eat Wild. Lee and Tasha raise Heritage Tamworth hogs, letting them forage through the woods and finishing them on acorns. Tamworth is known as “the bacon hog” because of its’ long body.

Bacon. More bacon than normal. Let THAT sink in for a moment. Are you smiling? It’s BACON.

So because our hog is going to the butcher tomorrow, the spouse and I filled out our cut sheet, so that the butcher knows what cuts we are requesting. We are splitting the hog with another family, so each of us will end up with about 85 pounds of pork. With any luck, a third of that will be bacon. I kid! I kid! But really… bacon.

Having never done this before, Lee was amazing helping me through the process. When buying entire animals, you are quoted a price per pound. In this case, we are paying $4.75 per pound of pork. Hogs are sent to the butcher once they reach 250 pounds or so. The price to be paid however is on hanging weight. This is the weight of the animal after the butcher does his deal, removing the head and internal organs, etc. On average the hanging weight for a 250 pound hog will be about 164 pounds. So splitting with another family, each one of us gets about 82 pounds of pork. Paying $4.75 a pound for pasture raised, organically grown, no antibiotics, acorn finished pork is a STEAL. At my local Whole Foods I priced pork at well over $10 a pound.

Now do you see why Lee is at the top of my list?

We have also ordered a grass fed cow from a different farm. That is due to come in around the November time frame. SO glad we got another freezer! With our planning ahead, we should be set for the winter with the produce I’ve frozen and the fabulous meat we’ve ordered. Maybe I should host a dinner party and let some of my friends do a taste test on the “good” meat?

A lot of folks have asked, so here are my local sources for steroid free, antibiotic free, pasture raised, grass fed meat:
Pork: It’s Only Natural (ION) Farm, Lee and Tasha Anthony in Nanjemoy Maryland
Beef: Glen Mary Grass-fed Beef, Johnathan Schmidt in Park Hall Maryland
Chicken: Zekiah FarmI, David and Cindy Thorne in Bryantown Maryland

Visit these merchants, or order online from my non-local suppliers: US Wellness Meats, and TX Bar Organics. I guarantee that once you taste the flavor of organic pasture raised meats, you’ll NEVER want to buy from the grocery store again.

And until next time… BACON!

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