We did our third big pulled-pork event this weekend.  Actually, it was our third and fourth: we did a whole hog — a big one, about 330 pounds live-weight — and took half of it to a birthday party in Angel’s family and the other half to my niece’s wedding reception.  I guess we’re getting the hang of it, because it went more smoothly than before, even though we cooked more meat.  People at both parties raved about it — even people who didn’t know we’d cooked it, so I assume they were being honest — so I thought I’d share a few things we’ve learned. Read more »

It's not one of these; maybe a descendant

It’s been a busy week, as we’re  getting ready to sell pulled-pork sandwiches at Trade Days at Stone’s Prairie Market in Plainville again this year.  The hog is being processed right now—can’t get much fresher than that!—and we’ll be slow-cooking it tomorrow.  We got a lot of compliments on the pork last year; and if I may so so myself, you won’t get better pulled pork anywhere.  We’ll have it in salt and pepper (my favorite) and BBQ flavors, and we’ll have chips and soda as well.

We’ll be starting at 9am and going until 3 or so, or until we run out.  There will also be music by the Ragtag Irish Band and others; demonstrations of flint knapping, rope making, and other historical crafts; a farmers’ market; and more.  It even looks like the weather is going to be nice. So come on out to Plainville on Saturday, May 22, and have a sandwich and say hi!

Angel wrote about our experience selling pulled pork sandwiches at Trade Days, so I don’t have to.  I’ll just add that although we didn’t sell all the meat or make a lot of money, I’m glad we did it.  We learned a few things, and who knows how many people have our name rattling around in the back of their minds now and might think of us for pork in the future.  I suppose that’s the way of all marketing: you have to spend a certain amount of time or money just building name-recognition, even if it doesn’t involve direct sales at the time.

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