Thursday, March 22, 2012

Pork Chop and Bacon

We purchased two Yorkshire pigs last weekend - now known as Pork Chop and Bacon.  They weigh about 40 pounds each now. My sons, Taylor (25) and Brody (14), named them and plan to care for them and then "harvest" them once they reach about 250 pounds later this summer/early fall.  In the past few years, we have become more aware and concerned about what the government approves at commercial pig slaughter houses. Therefore, we have decided to raise our own pork so we know what we are consuming. 

They seem to like their new home under cedar and elm trees in our back pasture.

The trees will provide shade in the summer heat and also provide a nice place for them to rub/scratch themselves.  They have lots of green rye grass in their pen that this shot doesn't show.


  1. How cute the little piggies are! My son just butchered the last of three he had (one was wild). Their names were Breakfast, Lunch and Dinner. He's been very generous with his hams, bacon, ribs and sausage. Next time I'm going to sweet talk him into saving the fat for me so I can render some lard. These are just the cutest little piggies!

  2. I have to agree. They are precious and do the funniest things. They are pretty popular right now too - because they have had several vistors. I see our boys think alike when it comes to names. We plan to have them processed in Emory by facility run by Mennonites. I'm looking forward to tasting their sausage seasoning blend.