Well, actually, it’s half a pig and it’s in our freezer, but that doesn’t make a good title for a blog. What began with reading Eric Schlosser’s "Fast Food Nation" last summer has resulted in 90 pounds of pastured pork that we can enjoy guilt-free. Let me explain...
Schlosser may well have written the 21st century version of "The Jungle." He delves into our national food system and uncovers unsettling facts about how food is processed and how animals are treated. Before you write me off as a PETA member (which I am not), read his book. The treatment of the animals is not just a moral issue, it’s also a health and safety issue for those who eat the meat and live on the planet.
After reading this book and some others on the same subject, I called a like-minded friend and asked her if she had heard about any of this stuff. She had. I asked her what she does about it. She told me that she and her husband raise their own meat. It took a year, but we have been able to go in with them on a pig and a cow. We got the pig today – all except for the bacon which needs two weeks to cure – and we’ll get a quarter cow next summer. Besides knowing where the pig came from and what it ate, we get the added benefit of getting the meat sliced and sausage seasoned however we like. This weekend, Scott wants to stuff and bar-b-que a couple extra-thick pork chops. Yummy!
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