dave said:It's true. The pork meat we produce on our pastured hogs is red. And excellent.
You know, you're right! I remember when we had piggies and the meat was definitely different looking than what you find in the grocery store. *sigh* You know, was thinking to selling the house in a few years, maybe we'll buy a little itty bitty farm a little further north in the D-metro where we can actually have a piggie. I'd only raise up one as that'd be enough for DH & I. Hampshire Duroc cross. And I think next year I will definitely raise up some Cornish hybrid chickens for dinner. I'll just have to get over the slaughtering part. I can do the plucking/gutting/prepping part. It's the death part. But I'd make sure that the chicken wasn't in any pain.. it'd be super quick & painless with a chopchop. I've noticed with buying chicken in the store that the meat has less flavor, but I thought it was because my taste buds & olfactory sense was screwed up from the flu that I caught in Jan 2013. Sometimes I can't taste ANYTHING but bitter things and that's because the nerves in my sinuses & nose were destroyed by the flu. Sucks. But maybe it's not just me.. maybe it's because the meat just has no flavor.
Dave - How's the marbling? Sorry to be asking a million questions.. just debating on doing a quarter beef or not. Would definitely be willing to do half a hog if I knew what the piggie ate. But that's the other problem.. you just don't know what the piggie gets to eat unless you keep it yourself. And piggies are very clean animals based upon my history with them. At least boars are. But I live in a city lot and, while it's legal to keep a piggie, I just don't have space for one. Not to mention how would I get it to the slaughter house!
