by Mark & Jill Baker | Nov 10, 2016 | Mangalitsa, Non-GMO Pasture Raised Pork, Organic Farming, Pasture Mangalitsa, Pasture Raised Pork
Whether you spell it Mangalitsa, Mangalica, Mangalitza, or (as this article does) Mangalista, this pig is cool. This weekend we’re going to have a lot of porky fun teaching folks how to process a Mangalitsa hog at home. More info on this at Anyone Can Farm. ...
by Mark & Jill Baker | Sep 14, 2016 | Green, Mangalitsa, Mangalitsa Farrowing, Mangalitsa Sow, Pasture Mangalitsa
Even pigs having babies can be a family affair. Here’s how our mangalitsa sows farrow in the summer on pasture. We do sell weaned pigs from time to time, and pork is always available through our online...
by Mark & Jill Baker | Sep 7, 2016 | Chickens, Green, Mangalitsa, Non-GMO Pasture Raised Chicken, Non-GMO Pasture Raised Pork, Organic Chicken, Organic Farming, Pasture Mangalitsa, Pasture Raised Chicken
Wooly pigs are cool, but did you know we do other things, too? Like, PASTURED POULTRY. What’s “pastured poultry?” Our chickens are raised beyond organic standards. They are beyond “cage free.” They are out on grass, moved in small...
by Mark & Jill Baker | Dec 28, 2015 | Mangalitsa, Non-GMO Pasture Raised Pork, Organic Farming, Organic Pork, Pasture Mangalitsa, Pasture Raised Pork
For those who are wondering about buying a half or whole Mangalitsa hog and what the particulars are, here is some information: This is a typical Mangalitsa breakdown of cuts: jowl bacon (4-6 lb.s) Boston butt roast (bone in or boneless) picnic roast or lots of...
by Mark & Jill Baker | Sep 2, 2013 | Mangalitsa, Organic Farming, Pasture Mangalitsa
We’ve had folks wondering about acquiring pigs. These are fantastic homestead hogs. They can handle winter without extraordinary help. They will grow well on forage and scraps. They get fat. Very fat. If you are a paleo eater or Weston A. Price adherent,...
by Mark & Jill Baker | Oct 11, 2012 | Charcuterie, Education, Mangalitsa, Pasture Mangalitsa, Pasture Raised Pork
Charcuterie is the art and science of preserving meat. Pork is especially suited for this purpose. This is your chance to learn how to process a heritage hog from oink to ham with Mark Baker, farmer, and Aaron Butts, Executive Chef of Joseph Decuis restaurant where...
