Born last night, they are less than 12 hours old. Out of 8, 6 made it. 5 females and 1 male.
This piglet (mini) documentary was filmed and produced by Jack Matthews.
Tag Archives: Red Wattle
Brined, smoked range chicken and a Charcuterie Challenge
9 JanThis morning I decided that the 3 thawed range chickens we were planning on smoking today should sit in a brine overnight. Good planning on my part, eh? A search on the net lead me to this post, and a recipe for a quick brine, perfect for those of us that want something now or at least sometime today. Here is my version:
I mostly followed the recipe with ingredients I had on hand. I added Italian parsley and sage from the raised beds (that made it through last nights temps of around 9 degrees Fahrenheit) then added some of our farm raised dried red pepper in addition to about a cup of Red Guitar (!) Old Vine Tempranillo Garnacha left over from last night.
While on Michael Ruhlman’s site, a cute picture of some red pigs caught my eye. CharcutePalooza? Right on! What a coincidence! Though I did not see any telltale wattles on the pigs, I clicked to find out more.
Interestingly, I had just this past Friday, conversed with a local farmer friend about preserving meats and told him this was my year for learning about how to make Virginia style hams, prosciutto and all other good things porky: smoked preserved and otherwise cured.
I love how things come together in life and the universe gives you a kick start when you really need it. This is all part of my journey here in Tennessee towards learning the old way and in doing so, I plan to document artisan skills that are nearly lost. I believe it’s why I became a farmer in the first place and is a perfect opportunity to stay focused on the goal. Here are the “Ruhls” as posted on the Mrs. Wheelbarrows Kitchen site (see link to site above re: charcutepalooza).
“The Ruhls
* Let’s celebrate the age-old talents and skills of charcuterie with contemporary takes on techniques, flavors and presentation.
* Let’s agree to use humanely raised meat, sourced as close to home as possible.
* Let’s write about our experiences. Not just how the charcuterie is made, but how we use it, serve it, flavor it.
* Buy a copy of ‘Charcuterie: The Craft of Salting, Smoking, and Curing’ by Michael Ruhlman.
* Cook along as often as practical. There’s no obligation.
* Post about your experiences on the 15th of the month.
* Display the Badge, if you are so inclined;”
I am joining this challenge if only for the pork portion (since that’s what I have) in order to keep things simple. Duck Prosciutto, January’s challenge sounds wonderful, maybe next year? I’ve been hoping for a pond this year in order to raise more fowl. Yet another Mr. Pink Guitar honey do list item… The cool thing about this challenge though, is that anyone who has access to humanely raised meats can participate.
So I am off to purchase the book, please feel free to join me in this challenge, I would love your comments. Oh, and I will keep you posted on how the smoked chicken turned out.
UPDATE: Well, the smoked chicken sat in brine for a few hours and then went into the smoker:
Then we phoned up our West Coast expert smoker friend, Steve, for advice. Here is what we SHOULD have done, and will do so next time. Brine for at least 12 hours, then, and this is critical: RINSE THE BIRD prior to smoking. We only had our chickens in the brine for a few hours and did not rinse them, so, although we sacrificed full tender juiciness, we still got great flavor without too much salt.
The chicken was delicious, even with our errors in planning. I would love to tell you that we sat down to a fabulous meal of smoked chicken, a nice bit of couscous, some healthy winter greens and then complimented the smoky flavor of the chicken with a sweet ginger/plum chutney, but we got it to the kitchen and devoured it with a chopped salad. The bad, blurry picture below shows how horribly IMPATIENT we were to try the chicken. Sorry, the picture just doesn’t do it justice.
The next day, it was served in sandwiches with that beautiful ginger/plum chutney mentioned above – sent to us this summer by more good friends on the West Coast. We feel lucky to get to eat such wonderful food and it is even more satisfying to know that we raised those chickens here. We also really appreciate all of the good help and flavors sent from so far away!
Porky research and the Red Wattle Hog
6 JanWhen I started growing vegetables I wanted things I couldn’t get easily at the store. I wanted weird stuff that no one had ever seen and to make dishes nobody else had ever tasted. I’ll admit it, I’m a food adventurer, a trait encouraged and nurtured while only a 10 year old child on sabbatical with my family as we traversed around the world. We lived in Japan and Sweden during that journey for six months each and it was immersion into these cultures, and others along the way that opened my eyes to so many wonderful choices in food.
Heirloom fruits and vegetables are therefore an obvious component in my garden. So too, are heritage farm animals, which brings us to the elusive and extraordinary Red Wattle Hog or Pig, depending. And really, just what is the difference between a hog and a pig? Just like heirloom plants, heritage animals must be consumed in order to continue on.
If there is no added benefit in the form of taste, better flavor, hardiness, regional adaptability, or an incredibly unique finished product, they will not survive our industrialized world. And if you have read this far, please check out this post a story regarding Adam and Eve, two 8 week old Red Wattles that traveled from Kansas to live in the Napa Valley. Especially thought provoking, are the comments in this link, there are excellent rhetorical questions posed and insights revealed.
Luckily, the Red Wattle population is increasing and most Red Wattle farmers are passionate about their cause. Although touted as a trendy foodie item for several years (yet again, another Adam and Eve reference), I hope that more people have the opportunity to taste heritage meat and learn about these animals with an eye towards preservation, animal welfare and excellent flavor. To know that meat raised the way it is supposed to be raised has better flavor and that more small farmers are supported in doing so, is a win, win situation for all local communities.
Raising Red Wattle Hogs is an honor. We have Yorkshire/Landrace/Hampshire cross gilts alongside the Red Wattles and the Red Wattles appear to be more primitive and old-fashioned. They are larger, grow faster, forage better, hold up to the weather and thrive in the woodlot and pasture. The Red Wattles have been referred to as dinosaurs and, I’ll admit, they do have a primordial look to them. When surprised or scared, they bark like a dog and hop around in circles, it’s a sound from the past, eerily prehistoric and oddly appropriate for their looks.
The white pig on the right is about 300 pounds - for perspective
Where did they come from? I wonder if they are a genetic remnant from our ancient past, a treasure that has been rediscovered and/or a delicious unsolvable mystery. Regardless, we are lucky to have them.
And by the way, what ever happened to the cute little piglets named Adam and Eve that got to go live in the Napa Valley?
So, with fingers crossed while knocking on wood (ow!), If all goes well, we should have our own farm raised Red Wattle piglets in about 4 months! If you are interested in a piglet of your own to raise, or a whole or half, please contact us at pjmatthews7750@gmail.com
Pink Guitar Farm 