In praise of The Pig….

by David

….I admit that I was never much of a fan of pork….until we started raising (and cooking) our Tamworth pigs.

We’ve all been schooled to over-cook our pork and so restaurant chops are almost always dry and bacon fried to the taste of old shoe leather.  Now we look forward to the next harvesting as eagerly as our customers do.  Thistle Hill pork chops, sausages and bacon have made me a big believer.  (Just don’t over-cook; not necessary with our pastured pigs!)

Recently we came across a Paleo book on pigs…the animal itself and preparing the “proper pork”.  It certainly pays pigs their “due”.  Be sure to read the reviews at the link:

Incidentally, our next offering of pork is just days away.  If you want to be on our “alert” mailing list, send us your name.  This time we’ll be offering thick pork chops, breakfast sausage, sweet Italian sausage and bratwurst.  Both bulk and link.  And bacon, of course.  Thick cut, of course.