Suckling Oven Roaster Fresh from the Oven!Photo courtesy of Sariann Lehrer of Inn at the Crossroads
It’s party time and that means roaster pigs for fall harvest parties, Halloween, Thanksgiving and Christmas! We have several roaster pigs available ranging from 11 lbs to 34 lbs. If you get them this week some are available fresh. Others are available frozen. For details see the Roaster Page.
Outdoors: 54°F/34°F Overcast, Light Rain
Tiny Cottage: 64°F/59°F
Daily Spark: We see other people’s lives through a keyhole.
Walter Jeffries Tinker, Tailor… A bit eclectic & a tad eccentric, polymath, quantum mechanic & Farmer. Also lucky at cards.
Hi, we have a sow to harvest this Monday. She is three years old, and about 450 lbs. I read your comments about hanging the hog you had to kill with the prolapsed rectum..sorry I can’t remember her name,…you mentioned hanging for 1-2 weeks for a more tender meat. We have the potential to hang for 10 days. I just wanted to hear from you again on this subject, as I could not find the previous info., and wanted to re-fresh my memory. She has been a good girl; has only farrowed twice, but has thrown small litters and has rolled over on several of her offspring. It is her time to go. I thank you for any advice you can give us on this issue. Peace, Deborah.
We normally hang our meat for about a week because I found that gets it into the aging sweet spot and it works with both our weekly delivery schedule and the abilities of the butcher we work with. See the article about Hanging Meat