{"id":5919,"date":"2019-11-06T01:46:49","date_gmt":"2019-11-06T06:46:49","guid":{"rendered":"http:\/\/www.thistlehill.net\/wpblog\/?p=5919"},"modified":"2020-10-28T20:36:28","modified_gmt":"2020-10-29T00:36:28","slug":"we-dont-pay-well","status":"publish","type":"post","link":"http:\/\/www.thistlehill.net\/wpblog\/we-dont-pay-well\/","title":{"rendered":"We don\u2019t pay well…"},"content":{"rendered":"\n

<\/p>\n\n\n\n

…but the fringe benefit for managing Thistle Hill Farm is that you\u2019re required to sample all the meat before it\u2019s released to customers! Church takes that responsibility very seriously.<\/p>\n\n\n\n

We\u2019re pleased to report that the first of our pork is back from the butchers and Church says the bacon is \u201cvery good\u201d…which is a rave coming from him. Here\u2019s his breakfast:<\/p>\n\n\n\n

\n
\n
\"Bacon\"<\/a><\/figure>\n<\/div><\/div>\n\n\n\n
\n
\"Bacon<\/a><\/figure>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

We were particularly interested in this first batch. It\u2019s from Mulefoot hogs…a Spanish heritage pig. Until now we\u2019ve used English breeds but had an opportunity to try these.<\/p>\n\n\n\n

They\u2019re easier to handle and now we know the meat holds its own with the best we\u2019ve produced over the past ten years.<\/p>\n\n\n\n

There\u2019s a lone half-pig left in the December group. Contact us if you\u2019d like to experience the absolute delight of pasture-raised pork.<\/p>\n\n\n\n

David<\/em><\/strong><\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

…but the fringe benefit for managing Thistle Hill Farm is that you\u2019re required to sample all the meat before it\u2019s released to customers! Church takes that responsibility very seriously. We\u2019re pleased to report that the first of our pork is back from the butchers and Church says the bacon is \u201cvery good\u201d…which is a rave coming from him. Here\u2019s his breakfast: We were particularly interested in this first batch. It\u2019s from Mulefoot hogs…a Spanish heritage pig. Until now we\u2019ve used English breeds but had an opportunity to try these. They\u2019re easier to handle and now we know the meat holds its own with the best we\u2019ve produced over the past ten years. There\u2019s a lone half-pig left in the December group. Contact us if you\u2019d like to experience the absolute delight of pasture-raised pork. David<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[104,13,35,11,110,146],"tags":[],"class_list":["post-5919","post","type-post","status-publish","format-standard","hentry","category-bacon","category-david","category-meat","category-pigs-2","category-pork","category-thistle-hill-farm"],"acf":[],"_links":{"self":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/5919","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/comments?post=5919"}],"version-history":[{"count":5,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/5919\/revisions"}],"predecessor-version":[{"id":6522,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/5919\/revisions\/6522"}],"wp:attachment":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/media?parent=5919"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/categories?post=5919"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/tags?post=5919"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}