Basic Roast Duck

I’ve noticed that some of our eaters have felt intimidated by preparing whole ducks. In this, the first in a series of posts on raising, and eating, muscovy ducks, I offer a few tips on simple preparations for your whole bird. Howdy y’all. A have a few caveats before we begin… namely that we useContinue reading “Basic Roast Duck”

Why we’ve stuck with kunekune pigs

Some folks view kunekune pigs as impractical for meat production. Here’s why we think they make sense in a sustainable, local, decentralized food system. I began my pastured pig journey with Esmerelda, a 300 pound Yorkshire/Hereford gilt. We purchased her from a local pastured pork farmer who was downsizing and still saw the value sheContinue reading “Why we’ve stuck with kunekune pigs”