Baby Pigs Are Here!

Wilhelmine always waits until nearly midnight to give birth — we finished helping her and the new babies at 2:45am this morning! 7 healthy babies, and Wilhelmine is mothering like a champ as always.

Visitors are welcome — just send us a note to arrange your trip. The next few weeks are a blast as these little guys rough-house and play!

Better Than Bacon?

Is anything better than bacon? That’s a tall order, but this is a contender.

Maybe we cheated…it’s still pork belly — but we’ve always wondered how to best prepare the fresh side (uncured bacon) in our freezer. After a number of attempts, this is it!

Here’s an amazing recipe for turning a slab of fresh side into a very versatile and finger-licking good food experience that can be used throughout the week:

https://pinchandswirl.com/oven-roasted-crispy-pork-belly/

Fresh side — the official name for slabs of uncured bacon — is one of the cuts participants in our hands-on processing classes take home. 

Now on Sale! 1/2 Hog Shares Ready for Pickup

It’s time to clear out our freezer as we approach our next harvest. 1/2 hogs of packaged pork are ready for immediate pickup for $330 per half — 25% off our retail price!

A half hog consists of 73 pounds of cuts, including:

  • 18 – 1 pound packages of breakfast sausage
  • 5 – 1 pound packages of natural cured and smoked bacon
  • 2 – 1 pound packages of jowl bacon
  • 5 smoked ham steaks
  • 18 thick cut pork chops – 9 plain and 9 smoked
  • 3 packages of beer bratwurst (4 per package)
  • 2 shoulder roasts
  • 1 St. Louis style ribs
  • 1 pork shank
  • 1 package each – lard, liver, soup bone

It takes around 3 cubic feet of freezer space to hold this meat — about one shelf on a typical upright freezer.

Contact us to arrange for pickup at our farm or at Keystone Crossing in Indianapolis, and feel free to call or email with any questions.

Smoked Holiday Hams

Just in time for the holidays, we have some beautiful smoked bone-in holiday hams for you!

As always, these hams were born and raised on our farm on open pastures, are antibiotic-free, hormone-free, and fed with natural grazing and rooting and non-GMO feed.

Hams are 6 to 6 1/2 pounds for $38. You can pick one up at our farm or in Indianapolis at Keystone Crossing. Just fill out an order form and we’ll touch base with you.

How To Cook a Pork Shank

Want to try this Pork Shank idea out? We are adding a free shank to our next five 1/10th pig share orders. Just let us know you want one when you place your order!

The shank is one of those pork cuts that few people know what to do with, but can be absolutely amazing if you know how to prepare it!

A shank is the lower portion of the leg — below the hams on the back leg, and below the shoulder roasts up front.

When I was growing up, Mom would throw a smoked shank into a pot of beans to make them amazing. But the beans aren’t really necessary — the trick is to slowly braise the shanks for a delicious cut of pork that is on par with bacon.

Here is a recipe you can try out: http://www.foodandwine.com/recipes/braised-pork-shanks

Bon appetit!

1/10th Pig Shares Now Available!

We are now selling 1/10th pig shares! The share is 15 pounds of pork cuts for $90, and includes:

  • Breakfast Sausage
  • Bacon
  • RoastsĀ or Ham
  • Bone-In Pork Chops

You can also add-on several special items for grillers, including:

  • St. Louis Ribs
  • Pork Burgers
  • Bratwurst
  • Smoked Pork Chops
  • Shoulder Roast for BBQ Pulled-Pork

And a few other special add-on items such as:

  • 6-pound Smoked Holiday Ham
  • Lard
  • Pork Shanks
  • Jowl Bacon

The cuts are all vacuum packaged and ready for immediate pickup at our farm or on the north side of Indianapolis.

ORDER FORM

2016 Processing Dates

This year’s processing dates for your whole or half pastured-pork are set for August 29th and October 24th at Knightstown Meat Locker.

We have a few pigs still available for these dates, and you can order yours now atĀ http://www.handsonhogs.com/order/. Then we hope you will come visit our farm to experience the joy of watching these animals on our pastures!

Weaned and ready for pasture!

This year’s first litter of piglets is just over 8 weeks old, weaned today, and they’re ready to head out to the pastures that are flush with Spring!

We were a little worried how Wilhelmine would react to the end of nursing, but as always, she took it like a champ. If anything, she seemed relieved to be done with eight large piglets fighting over her milk. She quietly walked over to her new paddock before the piglets woke up this morning, and promptly fell asleep laying in the sun — and napped for the entire day!

Final reservations and deposits for this litter will be filled in the coming week or two. A $200 deposit secures your pig, with a processing date of mid to late August.

As always, we hope you will come and visit the pigs in the field while they are growing!

Building

Welcome to Hands-on Hogs! In the coming months, we are building the facilities, processes, and this site to share with you the joy of raising, pasturing, and processing your own meat. Learn what it means to care for and ensure a healthy and happy life for an animal, then join us on the farm to learn hands-on how to process and prepare your own meat.

If you’re interested before we have a contact form ready, please leave us a comment below or by clicking the comment link in the left menu.