Last night it snowed. And snowed. And snowed. I think somebody forgot to tell old Mom Nature that Spring has sprung.
The piggies didn't seem to mind though.
I intended to pick up our pork today, but the snow kept me indoors instead. I will be picking up four RW's from the processor tomorrow. Our freezers will be full once again. :^)
Give Travis a call to arrange to pick up pork at the farm or have it delivered if you are close.
It's mud season, but we'd still rather be farming than sitting at a desk!
Four fatties are tucked into the trailer and they are on their way to the processor. We will have all cuts available in about 14 days. If you want classic bacon, Australian Bacon or Canadian bacon, please, give Travis a call to make a reservation. We sell out of bacon usually in the first 2 days. Travis can be reached at 812-344-9105
Well, the bad news in Ashley squished all of her babies. And that is sad, but it happens from time to time.
The good news is we are going to give her a second chance.
And the really good news: we are picking up two hogs from the processor on Tuesday! Bacon!!
The blizzard is over and now we wait for the thaw. The none of the Red Wattles are liking the 14 inches of snow nor the 4 foot drifts. They come out for food and water, then burrow back into the straw in their houses and sleep the day and nitght away in a piggy pile.
We have 4 Red Wattles ready to go this Thursday. One is already spoken for.
You can reserve a half hog or a whole hog or your favorite cuts by calling or emailing Travis before Wednesday at 9pm.
The finished meat will be ready to pick up between Christmas and New Years.
Remember bacon goes really fast. We sold out in 36 hours last month.
You can find a price list by clicking: Red Wattle Pork Cuts Price list December 2012
Travis can be reached at: 812-344-9105 or email email@example.com
Happy Hoggy Days!
I will be loading my car to the roof with Red Wattle pork from the processor and heading down to the farm. We will have hams, a little bit of Canadian style bacon, Australian bacon, chops, catfish tenderloins, cutlets, ribs, and sausage Maple is back! and we've added Mild italian.
So stop on by on Wednesday to get some RW pork for your holiday weekend meals!
Give Travis a call if you want us to hold some cuts for you. Thanks
This morning Travis and I inventoried and packed up a batch of pork for Double Oaks Green Grocer in Columbus. So now their freezer if full of yummy ham, ham steaks, bacon and Australian bacon, chops, picnic roasts and sausage.
Get your's while it lasts!!
A petite bone in ham glazed in Lydia's Apple Cider Syrup. YUMMO!!
We'll be taking six Red Wattle feeders to the processor on November first. This would be a good time to get a customed butchered 1/2 or whole hog for your freezer!
I just posted four Red Wattle Pork Sampler packages to our online store.
Each package has an assortment of cuts from bacon and sausage to loin roasts and chops.
Packages can be picked up at the farm or with a little coordination we can deliver to Columbus, Crawfordsville, Franklin, Bloomington and Louisville. Call Travis to set up delivery time & place.
We will be taking a few select Red Wattles to the processor on Thursday. If you would like to reserve pork for pick up at the farm please contact us by email/phone or text with your order.
Here is our price list:
Hood’s Heritage Hogs All Natural Pastured Pork
All Natural Smoked bacon $11.95/lb
All Natural Smoked Jowl Bacon $11.95 /lb
All Natural Australian Style Bacon $11.95/lb
Loin Roast or tenderloin $8.50/lb
Pork Chops, 1 inch thick $8.50/lb
Pork Cutlets $7.95/lb
Ground pork $6.50/lb
Sausage, Maple $6.75/lb
Sausage, Salt & Pepper sage $6.75/lb
Smoked Ham Hock $5.50
Spare Ribs $5.95/lb
Baby Back Ribs $5.95/lb
Shoulder Picnic roast $8.95/lb this is the cut for making the worlds greatest pulled pork
Ham, All natural cure and smoked $9.00/lb
Call Travis to make your order now! 812-344-9105
Thank your for supporting our family farm!
Yes, that's right! Now you can order delicious Red Wattle Pork from our website!
We are currently offering four packages:
Half Hog Standard Cut Up
Whole Hog Standard Cut Up
Half Hog Smokey Cut Up
Whole Hog Smokey Cut Up
Whole Hog Kill & Chill
Half Hog Kill & Chill
How does it work?
1. Go to "Where to buy Red Wattle Pork" on the menu and click "Red Wattle Pork Online".
2. Read through all the yummy pork options and click on the one that suits your taste.
2. Check out. We will email/snail mail an envoice for the required deposit.
3. Deposit is received. We will call you with a processing date. We will review your cutting instructions with you at this time and answer any questions you may have.
4. We call you with your final balance and set up a pick up time and date.
5. You arrive on your pick up date. We complete the transaction and you go home with a whole lot of pasture raised, natural, delicious, heritage Red Wattle Pork!
** Coming soon: Pork by the cut! We are working on the logistics of shipping frozen pork. Stay tuned for updates!
We miss bacon - a lot! But not just any bacon. We miss our all natural cured Red Wattle bacon. It's been a while since we've had hogs go to freezer camp. Months in fact since we had really great bacon.
Why is our bacon different?
It starts with the pig. Red Wattles raised on grass with just the right amount of grain, raised with care on our family farm, handled gently to reduce stress go to This Old Farm Meat Processing. This Old Farm uses all natural cure and gentle smoking to create the best bacon in the world.
What’s the big deal about Natural cure? Most bacon is cured using sodium nitrate/nitrite a chemical which has questionable affects on health. Our natural cure contains no chemical nitrates/nitrites. The cure is made up of sea salt, turbinado sugar, paprika, other seasonings and spices. Celery juice powder is used instead of sodium nitrate/nitrite.
The celery juice powder cures the pork just fine, gives it the pink cured color and adds a bit to the flavor. The bacon is rubbed with the cure mixture by hand for even coating, then cured for 5-7 days in the cooler. Next the pork heads for the smoker where it is hot smoked to perfection, then chilled, sliced and packaged.
It takes more time and it costs a bit more than other types of processing, but it is well worth it.
Tomorrow morning I will pick up our hogs from the processor. Two are going to Double Oak Green Grocer in Columbus, Indiana. Hurry in and get your bacon, chops and cutlets. They won't last long!
Double Oaks Green Grocer
1120 Washington Street
Columbus, IN 47201 (812) 376-0775
We will have more RW's ready for processing in September. Supply is limited. If you want to be sure to get enough Red Wattle Pastured pork. Please call to reserve your pork.
or email firstname.lastname@example.org
We'll be happy to answer and questions and send out a reservation form.
We delivered two Red Wattles to This Old Farm Meat Processing this week. We'll have bacon and other pork by the cut available in about a week.
If you would like some yummy, all natural, pasture raised RW pork, please, drop us an email and we'll send you a price list and make arrangements.
Thanks for your support!
The Garden crew and their tools
We are making progress. We finally have all the raised beds made and planted in the new garden. We've started picking broccoli in the small garden and we've got all the spring veg pulled from the greenhouse. We've replaced it with tomatoes and sweet potatoes.
All 3 litters of piglets are weaned now and the sows are back out with Burton, the boar. Looks like we will have 23 bacon makers ready for processing September through November.
Bacon futures or should I say future bacon?
If you are interested in a half or whole hog please contact us to make a reservation.