The pigs were all piled in the center aisle, not where they were supposed to be. One or more of the two-hundred-pound pigs figured out how to open their pen door from the inside. Then, that or another pig, opened the other pen door from the outside. They were pig piled in the aisle and snoring when we found them.
I’m not sure how we ended up with twenty-seven pigs in late December. We wanted to process them in November but after the fire at LeMay’s in Goffstown and labor shortages at other processing facilities, we were stuck with extra pigs and cattle into Christmas. The tide is starting to turn and we were able to send off four pigs and two beef cattle this week.
One of the pigs we shipped will be a roaster pig for a traditional South American New Year’s dinner. Apparently, Uruguay, Chile, and other South American countries respect the pig because it always goes forward. For example, chickens scratch and often step backward when they are feeding. South Americans want to move forward into the New Year and expect prosperity so they cook and serve a whole pig.
I’m looking forward to moving into 2018, how about you? This year is ending well and many more people are embracing the local food movement. How about you? Would you like a nice bit of locally raised pork, lamb or beef to welcome in the New Year? When you shop look for local meat or visit your winter farmers market. When you buy local meat your farmer will love you and you’ll have a delicious meal.
We did get all the pigs back in their pen and have installed better latches for the stall doors. To keep our pigs happy, we put a heater in the pig house to keep them warm through the minus 20-degree weather we’ve gotten this week. It takes two hours a day for two of us to feed and clean their pens so I’ll be glad when most are gone. Want a two-hundred-pound pig to help push into 2018?