Thursday, August 23, 2012
Wednesday, July 11, 2012
Thursday, November 17, 2011
Still pretty lean
This pretty piggie is still pretty lean - the photo was taken a couple of months ago, when the ground was drier and the sun was higher.
Your ribs...
If you get the New Yorker you may have seen this cartoon this week: a little pig sitting on a doctor's examining table, the doctor breaking this news: "It's your ribs. I'm afraid they're delicious." Better with the drawing of course, but still we love it here at the Davis Family Farm.
Monday, November 1, 2010
Looking like November
I'm way behind on photos and farm updates, but as the slaughter date approaches, (should be November 18) I thought people might like to see how the animals are progressing.
The foreground pigs are staying out of Sam's garlic beds in the background thanks to the tiniest of electric wires they have come to respect as the law.
The oak trees and orchard trees are letting go their leaves as the days get short, the temperatures drop, and the pigs come to their full size.
The foreground pigs are staying out of Sam's garlic beds in the background thanks to the tiniest of electric wires they have come to respect as the law.
The oak trees and orchard trees are letting go their leaves as the days get short, the temperatures drop, and the pigs come to their full size. Look back at early photos and you'd hardly know the pictures were taken on the same farm.
Tuesday, August 3, 2010
Your pig farmer
After a good morning steelhead'ing on the White Salmon River.He can walk there from our property, but don't ask him exactly where.
What is a pork share?
Check out this link to get a clear picture of what a half pork share is.
http://sugarmtnfarm.com/blog/uploaded_images/PorkCutsChartLarge.jpg
Here at the Davis Family Farm we usually kill the animals in November, just as they're tipping the scales at around 200 pounds. It's a sad day here, even though we go in knowing how the pigs will come to their end, it's still not much fun.
They get slaughtered here, then delivered to Gartner's Country Meat Market in Portland.
In 2009 we charged $2.45, in 2010 the per pound price was $2.75, hanging weight which is what they weigh on the hook, before the bones are taken out or the fat trimmed.
An average half pork share ends up costing about $300 once you've paid for the animal, the slaughter, cut/wrap/cure.
http://sugarmtnfarm.com/blog/uploaded_images/PorkCutsChartLarge.jpg
Here at the Davis Family Farm we usually kill the animals in November, just as they're tipping the scales at around 200 pounds. It's a sad day here, even though we go in knowing how the pigs will come to their end, it's still not much fun.
They get slaughtered here, then delivered to Gartner's Country Meat Market in Portland.
In 2009 we charged $2.45, in 2010 the per pound price was $2.75, hanging weight which is what they weigh on the hook, before the bones are taken out or the fat trimmed.
An average half pork share ends up costing about $300 once you've paid for the animal, the slaughter, cut/wrap/cure.
For more information on custom exempt meat production, check this link:
Saturday, June 26, 2010
Moving Day
Home sweet home is moving across the way, into a fresh field of peas and barley.
This unwilling participant in the move needed more than a few words of encouragement. Once they tired of the pig rodeo, Sam and Reed surrounded him with a section of a mesh fence and got hands on him. Hold a pig like a baby and it fairly screams, but pick it up by the hind leg and it's got no further complaints.
Thursday, June 17, 2010
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