#1 Easiest Way to Enjoy 🐖 This Winter

Fall is fast approaching!🧐

It’s cooling down quick! Isn’t it funny how we either love it or hate it? 

Pumpkin patches to visit, cider to drink, the fresh, chilly air that pairs just perfectly with our favorite turtleneck sweater.

End then, the snow flies!

Please tell me I’m not the only one that spends quite a bit of time inside during the winter!

Because, well, I enjoy the season more from under a blanket by the fire, than wading around in it outside🤷🏼‍♀️

And because I spend so much time inside, it gives me anxiety to think about all that we need to get done outside before hibernation sets in.

Fruit, firewood, canning, and everything else.

All those last minute things that we know we NEED to do, but don’t want to😅

And then the inside projects?!

Oh, all of the possibilities!

My biggest problem? 

I don’t have enough rooms to decorate😆

Yes, it’s me again: the helplessly passionate, daydreaming designer.

*sigh*

Don’t even get me started on the various shades and undertones of the *perfect* white, and why you should use drape rings and clips instead of rod pockets...

Maybe when I am old, grey, and super classy and mature (and humble? 🤔😆), I’ll open up “Pell & Pell Interior Design”🤩

Ah, the plans!

But, anyway, back on topic: Pork

Yep, STILL talking about pork. And lamb. And chicken. 

But, mostly pork.

We already went through the whole “Hey, here’s the pastured ‘super’ chickens”: how they’re raised on grass and non-GMO feed, the health benefits of eating pastured versus conventional, and delicious recipes and ideas! 

So, now is the time where I break out the megaphone and declare:

“The pass is open! The pass is open!”

Sorry, wrong movie (Die-Hard “Seven Brides...” fan) 

I mean, “Pork for sale! Pork for sale! Fifty cents a Pork!” 

Wait, sorry again, wrong book, I’m also a die-hard “Caps For Sale” fan.

I MEANT to say: “It’s pork time and it’s a darn-good price at $4 per pound! 

(Small print disclaimer: $4 per pound hanging weight, plus processing)

Pork will be ready by by mid-late winter, depending on processor availability, 

and that’s when all the fun starts.

Chops

Steaks

Bacon

Roasts

Recipes!

We are COMPLETELY SOLD OUT of pork, (with the exception of a few hams) so I can’t give you any more fantastic, blow-your-socks off-recipes that will “Ooooh” and “Ahhh” your family and guests.

BUT, what I CAN give you is a few reasons WHY you should purchase as much as you can.

We all know that pasture-raised pork is good for us, but, do you really know HOW good?

•Lard derived from pastured pigs has been scientifically proven as one of the healthiest fats in the world.

•Extremely high amounts of Vitamin D, from the sun exposure outside pigs receive, is stored up in the lard (fat), along with Vitamin A. 

•Free ranging hogs have a significantly higher ratio of Omega-3 to Omega-6 fatty acids than those raised in confinement.

•Omega-3s reduce inflammation, boost brain health AND guard against cancer and heart disease

•Pastured pork has 41% of the recommended daily value of B12 (digestive and nervous system health and energy)

•74% higher selenium in pastured pigs than those raised in buildings! Why is that important? Well, because selenium is needed for a healthy thyroid, cancer protection, detoxification (helps fight “free radicals”, damaging particles found in the body), and more.

•Pigs raised on grass have 300 percent more Vitamin E in their milk than commercial pigs!

•Selenium needs Vitamin E for absorption, so while confined hogs have very little, pastured pigs have more than enough of both to work together perfectly and pump you full of the nutrients you need.

•Pigs are monogastric animals (they have one stomach as opposed to four, like a cow) so they convert ALA (the 18 carbon fatty acids from plants) to EPA and DHA ( 20 and 22 carbon fatty acids).

EPA and DHA have been linked to improved immune systems, inflammation reduction, blood sugar regulation, and even weight loss!

•Pastured pork has 8% more protein than the meat that you buy at the grocery store or from farmers that don’t free range their pigs.

•Here on our farm we raise heritage breed pigs, not those pink or white commercial-style pigs that you see in factories or on large farms. Heritage breed pigs still act and think like their ancestors, which makes them perfect foragers and excellent mothers. They eat a varied diet, receive astounding exercise, and get the freshest air (and sleep under the stars ❤️). This isn’t “the other white meat”: the meat is rich, dark, and flavorful, with unbelievable taste and marbling. Perfect for roasting, smoking, grilling, you name it!

When you purchase in bulk, you know that it’s set aside for you, processed how you want it, and is in your freezer at your disposal.

(It makes me feel all warmly and snuggly, knowing that I don’t have to worry about meat this winter!)

Our most expensive cut of pork is $12 per pound.

Price per pound on a whole or half? $4!

Now, that’s hanging weight, with the bones and such still intact, and you still have to pay the butcher for how you want it done (butchers need paid too!), but it is still a steal!

Believe me, I prefer selling it by the cut😉🤣

“Don’t you try that reverse-psychology on me!”

But, because I care about you so much, I just wanted to make sure I write and let you in on this😌

We have a limited supply, so once it’s gone, it’s gone 🤷🏼‍♀️

If you don’t think you need a whole or half, let me tell you:

You do. 

Trust me. I am not just trying to sell you on this.

Okay, okay, I am obviously selling, but not because I need to.

This really is the BEST way to buy pork, and so here I am, letting you know.

It’s delicious, it’s healthy, and we make it easy-peasy and convenient.

We can answer any questions.

The recipes are here, and I will continue to post videos and inspiration when we are re-stocked.

We are just an email or phone call away!

Take a look HERE for the details and let us know!