The summer has been incredibly busy... and hot. Being native Texans, we KNOW summers are hot, but I think we forget HOW hot. And we always seem to have ALL THA PROJECTS scheduled for June and July. We are finally getting to a place where we can relax a bit on the weekends with friends schedule to visit. And we love farm visits!
My last blog was about Chef Hori of Kata Robata winning Cochon555 Houston with our wattle-litsa pig, an event that may have put us on the map. People are talking about us. They say things. Our Instagram followers have more than doubled, and our CDF Facebook likes are over 300 now. I dabble on Twitter. Keep talking, folks. We'd love to be a local household name.
One wattle-litsa from our first litter remains that is claimed by a chef in Dallas. Three tamworth-litsas are ready for the butcher, with one (or a half) requested by a like-minded custom butcher in Dallas who heard of us by word of mouth. Our younger wattle-litsas will be ready in October/November, and we hope to provide one to Chef Hori again for Grand Cochon in Chicago, as well as another local farm-to-table festival in Dallas this fall.
In addition to our mangalitsa red wattle crosses, we have added two hereford sows to our program, Dumplin' and Gnocchi, and eight red wattle piglets from The Barry Farm. Dumplin' now has five week-old full blooded piglets, and we're considering keeping one of the two males for breeding stock. Our aim is to diversify so we're not only providing beautiful fatty mangalitsa-crossed pigs, but leaner, faster growing heritage pigs as well.
This past winter with our inaugural litter, we were worried that we made a horrible mistake by feeding expensive non-GMO/non-soy feed having no customer base and limited funds. We knew that there were hoards of people out there with our same mindset. We simply needed to find them. Well, we found some of those people. Business has been good. We are developing relationships with chefs and butchers and families who want quality meat. We couldn't be happier!
So... we will keep doing what we are doing, feeding the best ingredients that we can find, expanding fences, rotating paddocks, and raising our animals naturally, as pigs, goats, and chickens should be raised. Our red wattle sows will have another litter in the late summer, and our goats will kid in November. Our February-born wattle-litsas will be ready for the butcher this fall. We have a walk-in freezer with USDA inspected pork cuts available for sale, with a 15% discount for 10 pounds or more. Contact us if you are interested in some pork cuts, a pig, a goat, some eggs, or if you'd simply like to come visit the farm.
Life is good here at Chubby Dog Farm.