Outdoors: 72°F/42°F Overcast, 2″ Rain
Farm House: 75°F/63°F
Tiny Cottage: 69°F/55°F Windows open, Attic forms almost done
Jeffries Family Farm
Walter Jeffries Tinker, Tailor… A bit eclectic & a tad eccentric, polymath, quantum mechanic & Farmer. Also lucky at cards.Oven, Spit & Pit Roaster Pigs!
Enjoy Our Pork!
Enjoy pork butchered in our family’s Vermont state inspected on-farm butcher shop here on Sugar Mountain Farm. Affordable quality pork from our family farm to your family’s table. One time purchases or weekly, biweekly and monthly CSA boxes available from $40 each. Save buying in bulk as a whole, half or quarter pig. See the Pork Page for details.
What a beautiful pic!! thanks for posting it
Hi Walter, I came across your blog a few days ago while surfing for homesteading. I have been reading your archives so long.
We have a small farm of 146 hectares and I currently have a sow and her daughter, both pregnant. A 2 year old boar and recently aquired a euopean wild boar crossed with a large white, she is only 4 onths old though. I also have cows, sheep, horses and ducks, chickens and geese and 20 dogs :-).
I have some questions for you about the pigs though:
1) Do you skin your pigs when you slaughter?
2) We slaughter our younger sows brother recently and my husband shot him first with a .38 before we slit his throat. It was our firt homekill and he thrashed terrible after being shot (we shot him as advised by drawing a cross from ear to eye and shooting dead center) there was no sound or signs of life other than the thrashing is this normal? It realy unsettled me and I worry that we let him suffer.
Then I have some help with your boar taint experiment. The above male was slaghtered at 18 months with no boar taint whatsoever, he was however not around females and we skinned him. We are however planning on slaughtering the 3 year old boar as he is aggressive and I do not want to continue this temperment in my herd. He is still entire, I plan to seperate him from the sow for 3 months or so and then slaghter him, we will see how the meat turns out, if it has a taint then I am sure the dogs will enjoy it :-)
Gorgeous photos – we have so few red leaves in Montana and yours are making me a bit jealous.