Buttered Ham » pork

Trade Days in Plainville

Aaron — Sat, 30 May 2009 02:55:31 +0000

Just a quick reminder that we’ll be selling pulled pork sandwiches tomorrow (Saturday) at the Trade Days at Stone’s Prairie Market in Plainville, with the proceeds going to the Barry Winners 4-H group. If you’re new to Plainville, come into town until you get to the four-way stop, then go North about two blocks, and you’re there.

The pork is cooking right now, and we’ll be selling it in BBQ and plain (salt and pepper). I’ve already tasted it, and it’s excellent. I’m starting to hope it doesn’t sell too well, so we have lots of leftovers!

There will also be craftsmen there doing things like basket weaving and soap making, rugs, purses, baked goods, etc. The Stone family will have a historical booth about Stone’s Prairie, the original name of Plainville. And you can get your picture taken with a lamb.

For more info, see this page on our Beebe Creek Farm site. Hope to see you there.

Bacon for the Win

Aaron — Sat, 21 Mar 2009 23:56:45 +0000

Here’s one for the Why Didn’t I Think of That? file: Meat Madness. In the spirit of the NCAA basketball tournament, someone made up a 32-meat bracket, to determine the champion of all meats by letting people vote on the matchups over the next couple weeks. The regions are Seafood, Pork, Poultry, and “Red” Meat. The Pork Region looks like the power division, and I’d put my money on bacon to take the whole thing. Bacon isn’t just great by itself: it makes everything else better too!

Piggies Going to Market

Aaron — Sat, 28 Feb 2009 16:32:52 +0000

Since I wrote a few weeks ago that my folks had extra locally-grown, outdoor-raised hogs scheduled for butchering, we’ve sold a couple of them, but there are still a couple available. They’re going to Kabricks’ this Thursday, March 5, so if you’re interested, please let me know by Tuesday at the latest.

They’re a bit bigger than the example I used in that piece, probably about 300 pounds or so. That means a half-hog will give you about 90-100 pounds of meat, for a total cost of $150-200, depending on how much processing you want done. We get the bacon and ham cured and half the sausage made into patties, and ours generally comes to about $1.70/pound.

There’s no need to pay anything in advance; just contact me with your name and phone number at aaron@baugher.biz or 217-440-0795.