Our Pack, On Top of the World
Sirius, Hanno, Kavi, Remus and Romula surveying their domain and watching over their herds on a blue sky winter day. These are some of our pack of livestock guarding and herding dogs. Our dogs are working farm dogs, they do both tasks, guarding and herding, which in many breeds are separated to one or the other. Part of that is inclination, genetics, instinct. Part of it is pack culture and training – they were raised into these jobs from birth since their pack has been working on our farm for six generations.
I love good butt. Especially from an older sow. Last night we dined on the Boston Butt steaks from a nine year old sow. They were fantastic. This is a little known secret, the older pigs have more flavor. With age they develop excellent intramuscular marbling and the years of grazing out on pasture maximizes their flavor profile. Chefs know this which is why we get pre-orders months ahead of time for when the older breeders get culled from the herd.
The disadvantage of the older pigs is they’re big. This makes them not fit the standard restaurant menus and what consumers are expecting on store shelves. Think pork chops that weigh in at many pounds. Huge 20 lb bellies – that’s 20 lbs per side which is 40 pounds of bacon per pig. The hams are enormous, too big to fit in home ovens. The steaks, like the one we dined on last night, cover an entire platter and feed a family. At 600 lbs this sow was the size of many smaller breeds of cattle and the cuts reflected that. A specialty item, and delicious.
Outdoors: 21°F/12°F Sunny
Tiny Cottage: 63°F/57°F
Daily Spark: Never deny someone the chance to give you a gift for you are allowing them to cleanse their soul.