Field Notes / Pig

Gloucestershire Old Spots - Brief History

Gloucestershire Old Spots - Brief History

Considered one of the oldest pedigree pig breeds from England, these droopy-eared white pigs with distinctive black spots are making a comeback. Originating form the Berkeley Valley in England near Gloucestershire, Gloucestershire Old Spots (GOS) were very near extinction as recently as the 1970s. Once the preferred "family" pig for small farms and homesteads in England and in the US, the last centuries wars and industrialization almost wiped out these beauties.
Michael Smith
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New Product Alert! BBQ Rubs - Beef and Pork

New Product Alert! BBQ Rubs - Beef and Pork

It is finally here. After a few years of R&D and a stops at several of the top BBQ spots in our great nation, we have arrived at two rubs that will make your beef and pork (and chicken and lamb too) sing.
Michael Smith
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Project - Pig Self-Watering System

Project - Pig Self-Watering System

After two sets of pigs, boy have we learned a lot! In the spirit of the old David Letterman Top 10 Lists, here are the top 10 things we have learned about pigs:

  1. Pigs are friendly
  2. Pigs are mean
  3. Pigs will eat just about anything
Michael Smith
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Rendering Pork Back Fat - Silky White Porcine Luxury

Rendering Pork Back Fat - Silky White Porcine Luxury

There are a lot of things we have learned in our short time owning a little farm. Some are dramatic (cows trying to leap fences) while some are so subtle and so simple and yet provide tremendous joy.

One such item is lard

Michael Smith
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Live Weight vs Hanging Weight

Live Weight vs Hanging Weight

These are fancy cattle with good carcass genetics from registered Angus cows, bred by the top Angus and Wagyu bulls available, animals that we have raised with care and kindness. Pigs too.

Let’s assume an average sized 20 to 24-month-old animal weighs approximately 1,200-1400 lbs.; that weight is called the “live weight.” Once the animal is slaughtered, the skin, head, non-usable organs, and hooves are removed, and the carcass is split down the middle. This part of the process is done at the farm.

Michael Smith
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Cuts of Pork

Cuts of Pork

At Lake Joy Farmstead we take great care of our pigs.  Our “pastured pork” is free to graze all day, every day and we supplement their grazing with 100% organic, non-GMO, Washington based pig feed.

When you select your portion, from 1/8 to whole, we work closely with the butcher to cut your animal to meet your family’s needs. We estimate the

Michael Smith
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Guess what? We got pigs!

Guess what? We got pigs!

A little farm life update. We got pigs!

We decided to get them for a couple of reasons. Food, of course (since we rarely follow 100% kosher except our salt). We have adopted the idea of each animal having to serve a purpose. Food is a good one. We also want to make sure we are using our land fully and completely. An attempt at being a little more biodynamic.

Michael Smith
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