This week we took our first pig into the processor. We’ve brought other pigs into the processor for friends of ours, but this week was the first time we brought in one of our own. Another big “first” for us at the farm. When we first got our pigs last fall, we got 11 gilts turned sows that will be our forever mommas. Then we also got some barrows to raise up as feeder pigs. I knew this day would come, pasture raised craft pork is why we got into this racquet. Because responsibly raised heritage pork is delicious and amazing. And our breed, the Iowa Swabian Hall, is extra special and succulent. Raising hogs has been a great journey/comedy/soap opera during sweeps week and also a workout that’s better than any Richard Simmons’ VHS. God bless you, Richard Simmons. But it has also drummed up some emotions that I had never experienced as a farmer or a regular person. When people come out to the farm or even ask us about the farm, we always get asked similar questions when it comes to raising up pigs for meat, and I thought I would answer some of those questions here. Hopefully it will shed a light onto our experiences as hog farmers, animal lovers and also meat eaters and how it’s possible to be all three at the same time.
Last weekend was a big one for us! We started milking our goats every morning and it was Dave’s birthday! Since Dave is a certified and qualified workaholic, getting him to relax and pull himself away from work is sometimes a battle. For his birthday weekend, I tried to equalize his fun:work ratio quadrant. And other.. math related.. stuff. And things. I don’t know. For a while now he has been wanting to build a chute around the goat barn to make our morning milking rodeo a little easier. And he has also wanted to make a pallet fence somewhere … Continued