You, too, can have mouth-watering pastured pork if you get your order in by August 14.
Our six little piggies have become six big piggies and they’re going to make the big transition from “pigs” to “pork” next week. I don’t know if you’ve ever had pastured pork or not. It’s wonderful — our favorite meat. Lean bacon, mouth-watering pork chops … I’m not kidding, it’s impossible to overstate the quality of range-reared pork.
Our pigs are fed high-grade feed as well as pasture, featuring a daily feeding of cracked or otherwise unsaleable free-range eggs. They are happy outdoor pigs — a little too happy, since they keep escaping and making cheerful ambles around the neighborhood. They’re at the right weight now and have been in sparkling good health since day one.
Our pigs are slaughtered on the pasture by the area’s best butcher, “The Farmer’s Helper” of Harrisburg, Oregon. They never know what hits them: one moment they’re here, the next, they’re gone. On-field butchering means that they aren’t distressed by a truck ride before slaughter.
We sell pork by the half-pig, cut and cured to your specifications by The Farmer’s Helper. If you aren’t certain about that step, don’t worry — they’ll walk you through it.
But you have to place your order with us by August 14.
For more information, contact Karen at karen@plamondon.com or call her at 541-740-0612.
I Publish Books! Norton Creek Press
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I guess I’ve been lucky… SO FAR (touch wood) my three piggies have not escaped their hog panel pen. It’s been awfully hot lately so all they’ve wanted to do is lay around in the shade and moist soil. They are doing a marvelous job of rooting up new garden area for me, tilling in hay and poop for next year’s gargantuan vegetables. They’ll be ready for slaughter in another month or so.
Karen B in northern Idaho