How They Became Traditional Meat Preservation Experts (Hand Hewn Farm)
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- Опубликовано: 28 сен 2024
- Andy and Doug partnered to make their farm enterprises larger and more efficient. But they found by being so diversified they were working themselves in the ground. They pulled back on what they were raising and growing and ended up putting a primary focus on education in butchery and charcuterie. But it doesn’t stop there. We dive into breed specifics, husbandry methods, and why anyone would want to do this in the first place.
Hand Hewn Farm
Fresno, Ohio
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Thanks for coming to visit our little farm in Ohio!
Thanks, Andy and Doug. Olivia, you continue educate,inform and excel at your craft.
I grew up in farming/fishing village in Azores, and it's so good to see that local small farms/community is a growing trend.
I never thought of it that way. Because a whole animal is intimidating.
Great video !
Awesome interview!💚
How is his pig cost $1000? Feeding a pig for a year costs them what, $200?
Also, it’s pretty bad that the regulations are only ok with their model bc they only sell to 20 people. As soon as they actually grew to a profitable scale, the regulators would shut them down.
I think if you’re feeding organic feed, it’s probably around $60 per hundred pounds by the bag and one pig would probably eat that much per month. And if they’re keeping them for 2 to 3 years, I can see how it would add up to over $1000.
I have heard of these guys before..never thought I would see them.. thanks Kathy😊
Wow, do I wish I could be there
I've butchered 4 mangalista's and I concur, the whole muscle cures are amazing, the salami just doesn't work that well because the fat is too delicate.
Also, the Hand Hewn workshop is great! I highly recommend it.