Thanks to recent rain, we've had a much-needed reprieve and no one appreciates it more than the pigs. Last week we moved them from their “training pen” to a small paddock where they have lots of room to run around. Though we provide a wallow for them, the cooler weather and softer ground has put a pep in their step – I’m sure you can relate.
If you are a regular shopper, you know we haven't had pork for quite some time. We’ve been selling out quickly – thank you. We're running double the number of pigs we typically run in order to meet the growing demand. Historically, I have purchased groups of 6 piglets at 2 months old and raised them to finish weight. This last batch I purchased 10 piglets. Additionally, I retained one of the females from the last group and purchased a boar and a sow. This ought to keep us in a steady supply of pork moving forward.
The boar we purchased is an older Duroc, and the sow a Blue Butt. The sow had been running with a Berkshire boar for a few months before we got her, so I think she's already bred. There was quite a ruckus when I introduced the females to the boar. The sow was not pleased with the boar's intimate advances and made sure he knew it. The sight of 800 pounds of muscle clashing is incredible - like a sumo wrestling match with teeth. Eventually they wore themselves out and parted ways. The boar, though exhausted from the battle, went over to introduce himself to the gilt and immediately found her receptive to his advances. Unbeknown to me, she was in heat. With any luck, we’ll have a litter of piglets sometime around Thanksgiving. The sow, if pregnant when we got her, should have hers early November.
We are excited to embark on this new endeavor. When we were homesteading south of Houston, we had a few American Guinea Hogs who gave us about three litters of piglets, so we're not completely new to this. However, that was several years ago, and a lot has happened since then. So we hope you follow along as we navigate our way through the farrowing process. The results will be very tasty.
At Amber Oaks, our turkeys are raised out on pasture eating plenty of grass and bugs. Though we supplement them with grain, they get the bulk of their diet from our chemical-free pasture where the grasshoppers abound.
We raise the Broad Breasted Turkeys here at the ranch, so you’ll have plenty of plump, juicy meat - sure to satisfy your holiday guests.
Not only do they taste great, they’re healthier too, as pasture-raised meats are higher in omega-3 fatty acids and vitamins. You’ll take comfort knowing no antibiotics or synthetic chemicals are used to produce your holiday centerpiece.
Don’t delay, sign up today as we only have 50 available.
You’ll receive your turkey the Tuesday before Thanksgiving – FRESH, never frozen.
$7.50 per lb.
YOUR FRESH TURKEY WILL BE AVAILABLE FOR PICK UP AT YOUR CHOICE OF THE FOLLOWING LOCATIONS: