This time of year is when #hiltonofdurris
lamb is at its very best. We have plenty available for the holiday season, butchered to order and collect direct from the farm. Plenty of #gloucesteroldspot
pork sausages and more in stock but starting to run low on the best flavours now! Support local producers, not the supermarkets, get in touch ASAP. HoDF xx
Free range, native breed bacon for @farmdrop
dry cured for a fortnight, hung for a week to dry, smoked over oak chips for 2x 12hr sessions and then hung again to lose further excess moisture. This is a world away from your brine cured, wet supermarket bacon. Coming to a turkey or pig in blanket near you.
Yesterday I posted and wrote briefly about the harsh necessity of piglet castration. One of you replied with a frown face, and I thank you, because it got me thinking. .
Sometimes I divulge farm realities in a seemingly careless way - I exclude my reasoning. I do this because I lack the time to explain or because I'm too impatient to sit down, reflect, and write. I reluctantly admit I am not an educator. My weakness is in assuming everyone else already knows what I know. (I know this is not true!) But in an effort to not "speak down" to people, I err on the side of information ommission. Which, I've come to realize, is not actually helpful! I can improve by meeting people where they are. .
My goal is to inspire people by modeling a different way of life. I am not an expert, which is another reason I sometimes omit a detailed explanation. I am still learning and always will be. I'd rather listen to you than pretend to know it all. .
As for piglet castration, if you've ever eaten pork, it was likely either a female or castrated male pig. An intact adult male, when butchered, almost always has what is called "boar taint," which is when the meat tastes and/or smells off putting. The change in tissue flavor/smell is caused by boar hormones. This is why we castrate our piglets. Because we want to eat them when they're grown. We don't want to risk harvesting them only to realize their meat tastes like urine. It's a preventative measure to minimize waste and respect the pigs life and death.