Thistle Hill Farm – Blog

…doing what comes naturally

Category: Pork

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!)

So what is Chipotle doing about it?

This is the most complete article we’ve seen on what the fast-food chain is doing about the food-poisoning outbreak.  Complete except that it doesn’t say anything about how this all happened after Chipotle abandoned grass fed beef and substituted the industrial product used by everyone else. It’s also interesting that the company brags about using […]

Mission accomplished….

…if you detect a note of smugness, it is because “Boss Hog” has bred our three sows and is now looking forward to the “blessed event” in March. He’s a Gloucester Old Spot…and an ideal cross for our Tamworth.  There’s a good reason the British call Tamworth “the bacon breed” and GOS increases the yield without […]

You’ll have to use your imagination….

….impressed by the various dishes she’s seen here, daughter Linda sent in her own.   It’s (or was) a maple mustard ham steak with sherry raisin sauce. Words like “delicious” and “fantastic” accompanied the photo…but nothing about “come on over and taste it!”  This is actually the first time she and Bill have tried our Thistle […]

How good is Thistle Hill pork???

Well, modesty has not been one of my more noticeable traits.  But even I had to blush reading this rave review we received about our most recent pork from Brooke Henley of Middletown, Maryland. The pork is heavenly! What an animal! And the processing is amazing too! So far we’ve sampled two cuts of bacon (definitely […]