Wishing You Happy & Healthy Holidays!
● Pork CSA memberships now available!
● Rupert the pig has found a new home.
Rupert Goes to Hog Heaven
Rupert, our foster pig on the farm, passed away of old age recently. While we are going to miss him dearly, we are glad to remember the moments we had with him. He was a pig of great character; he would often greet us by sniffing our feet and could always eat treats in his sleep. Rupert was a popular attraction and a constant host on the farm for over 5 years. We will all miss him!
有机山黑猪肉-10个CSA会员资格的开放！Organic Pork—10 CSA memberships opening up!
On another front, we have some good news! Remember the three little pigs that I found in Inner Mongolia almost 4 years ago? They have now multiplied to over 50 pigs; large and small; black, spotted and brown; and is making it possible for us
to include weekly pork deliveries along with your Vegetable CSA basket. One of the original three, Wilma, is still alive and well on the farm. At the request of many members and customers at the cafe, we are finally ready to offer 10 memberships to our Happy Pigs' Pork CSA.
Most of you already know that our pigs lead a pretty happy life on the farm. They are fed corn and the extra organic vegetables from the farm. We have never had to give our pigs any medication, instead we make sure that they get plenty of wild weeds and herbs and we even dry purple shiso for mixing into their
feed in winter. They have plenty of room to play and root for treats. They are raised with much care and dedication from our farm staff and consistent oversight from the WSPA (World Society for Protection of Animals) animal welfare program. Ron Lane and Ashleigh Bright from WSPA's FAI (Food & Animal Initiative) visit our farm at least three times a year. Our pigs are raised for at least 18 months before they are mature enough to be harvested. Commercial pigs are raised under 6 months and rely on growth hormornes, antibiotics, and restricted movement and space to speed up their growth. Our pigs are naturally in shape and you will find that there's a higher ratio of lean meat to fat. In fact that's why our sausages ar so lean. We just don't have enough fat to make them juicier. The commerical pork and beef relies on a drug called Clenbuterol (a drug to slim down the pigs before slaughter so that there is more lean meat to fat.) Click here to see this article: Pig Progress.
That is why there is a marked difference in the taste and quality of the meat. You will find that our pork has better texture, natural pork flavour, and higher nutrition value.
Before a pig gets turned into pork our our farm a vet from the local vet station inspects the pig to confirm that it's healthy and then issues a permit for the pig to be slaughter. Our staff oversee the slaughter and make certain it's our pork before bringing it back to our factory for packaging and processing into ham, sausages, bacon and lard for pies.
You will find more information about our Happy Pigs' Pork CSA in a separate email. Please come and visit the farm and see why our pigs are so much happier and why our pork is so much better for you.
Happy Holidays !
Lejen, Shanen and the Green Cow Farm Staff