Thistle Hill Farm – Blog

…doing what comes naturally

Category: Pork

What were the odds…

…with four daughters what were the odds they would all marry men who love to cook? I’m a lucky guy and am particularly blessed when Thistle Hill can supply the entree! Son-in-law Curt Humphreys demonstrates what a pork loin should look like: perfectly pink. You won’t find flavor like this at a supermarket. Curt did […]

An ah-ha moment…

Living up to its reputation…

…our Mule foot pigs are sometimes called “the ham breed” and now we know why. Curt topped the ham with chutney and cloves and the family pronounced the results excellent. In Spain this would be called an Ibérico ham…a great delicacy at $400 or more. There they fatten on acorns and while we can’t claim […]

Chops…

Mack serves up the first pork chops from our latest pigs. And Nala is worried. She only counts three chops! In the past we’ve used Tamworth and Gloucester Old Spot pigs…English heritage breeds. This time we’re trying a Spanish pig…the Mule foot. The flavor of these first chops seemed the same though the meat was […]

We don’t pay well…

…but the fringe benefit for managing Thistle Hill Farm is that you’re required to sample all the meat before it’s released to customers! Church takes that responsibility very seriously. We’re pleased to report that the first of our pork is back from the butchers and Church says the bacon is “very good”…which is a rave […]

The three little pigs…

…who went to market the other day averaged 230 pounds hanging weight. Exactly what we were aiming for! And Church reports the spread was only five pounds…227, 230, 232. Can’t wait for our share! There is no matching fresh farm-raised pork. It’s akin to corn or tomatoes right out of the garden. And Thistle Hill […]

Spoken for…

…the three larger pigs anyway. If you want all or part of the remaining two, contact us now. They should be ready by the holidays but we won’t rush them.  It takes time not only to fatten properly but to cure and smoke. You choose the curing you want along with the size of the […]

This little piggy…

…went to the freezer. Two of the pigs we’ll be harvesting between now and the holidays. They’ve passed 250 pounds and the closer they are to 300, the better we like them. These are mulefoot pigs…descendants of pigs brought here by the early Spanish explorers. Their diet now should be adding some acorns from trees […]

I see bacon in our future…

It was a moment of celebration…the day pigs made their renewed appearance on Thistle Hill pastures. Nothing tops the flavor of fresh, naturally raised pork. I put it right up there with fresh off the vine tomatoes and off the stalk corn! Meat from these pigs will be available in the fall but you can […]

Another totally unnecessary….

….”enhancement” of bacon.  It’s called a Swineapple roast.                                 Pork ribs ringed by pineapple and then a crust of bacon.  This suggestion is from our son, Church Matthews, website.  (He’s been away from the farm too long!)