Thistle Hill Farm – Blog

…doing what comes naturally

Category: Meat

Holding you hostage…

…hackers have been targeting American consumers recently…by going after fuel and food. First the cyber-attack on Colonial pipelines which cut off gasoline supplies on the East Coast. And now the second largest meat packer in the US has been hit.  Apparently Russian hackers are behind this one and demanding a ransom. The two attacks demonstrate […]

The war against red meat…

…seems to have gathered some steam in recent years. Undoubtedly there’s new…and serious…money (Bill Gates) behind the campaign. We haven’t given much thought to what has always seemed like a religious cult…but here’s an Australian who confirms what I only suspected. Vegetarianism goes way back in history but really only flourished near the end of […]

This little piggy…

..is off to the market soon. This guy claims to be a Berkshire, but for some reason I keep seeing a Gloucester Old Spot!  No matter; both are delicious breeds. However, unless you pre-ordered, you’ll just have to take our word for it.  This year’s group has already sold out. Beef coming soon.  Don’t be […]

Meat sales soar…

…according to a survey of supermarket and on-line buying.  Meat during this pandemic year has gained about 20% in sales volume…it’s now 35% of the food dollar and twice as much as chicken. https://www.supermarketnews.com/meat/meat-sales-reach-record-highs-2020-increasing-192 It’s interesting that on-line sales have really increased while at the same time people are more concerned about healthy food. Now […]

Thistle Hill ham…

..using Curt’s go-to recipe with thanks to “everydaymaven.com”. It starts with scoring the ham than patting on a mixture of cardamom, cinnamon, ginger, allspice and kosher salt. Have to punch cloves in, of course. After 1:15 in an oven, baste with a sixth of a cup of maple syrup. Cook 15 minutes more and baste […]

The Class of 2021…

…the next batch of piglets have arrived at Thistle Hill and will “graduate” next March! We’ve pretty much settled on crosses of Berkshire and Tamworth for our purposes…both are heritage English pigs known for their bacon and hams. We’ve also found they’re easy to handle…no minor attribute when dealing with pigs.  Their predecessors incidentally are […]

Another convert to…

…sous vide cooking.  The young son of a friend recently was given a sous vide cooker for his birthday.  His very first attempt at a ribeye steak (grass fed if not Thistle Hill) was a smashing success. Incidentally, if you’re one of those who prefer your meat more well done. Your just increase the settings […]

Lest we forget…

…pork is on the way.  Five pigs that look like they’ll be ready from now to Christmas. This year we’re raising mostly Berkshires…with some Tamworth thrown in.  Most pig growers seem to eventually settle on Berkshires for the flavor…and all-around performance. In the past we’ve favored Tamworth and Gloucester Old Spot, but we thought it […]

Fox guarding the hen house…

…that’s how the self-proclaimed Lunatic Farmer Joel Salatin describes the latest advisory committee to the USDA’s meat and poultry inspection division. Salatin joins Greg Gunthorp in pointing out that the watch dogs include solely Big Ag and its academia sycophants but leaves out any representation from the “little guys”. In fact, the big processors include […]

There’s nothing we like better…

…almost…than seeing the final result of what we do at Thistle Hill on a customer’s table.  (Well maybe being invited over for dinner is a little better!) Thanks to Jim Houck, he orders halves and wholes to share with his family, for sending this photo of a Thistle Hill rib roast.  Jim says the flavor […]