The Finishing Yard

We mentioned a coming improvement in our pork program recently, and now we can give you the details. We have established our first pork “finishing” yard. In its current form, it is a temporary yard, but if it works out as we hope, we will build 4 permanent yards, 4 being the necessary number for a proper use-and-rest rotation.

What’s the point? We think pork should be returned to its historical rank as the first meat on the American table, a title it held from the beginning of the country’s existence until the late 1930's. There is good reason for this - pork comes from a very adaptable omnivorous creature. Due to its omnivorous nature and the pig’s love of plants, one can build a wide range of nutrients - and tastes - into the pork.   We have always wanted to add an elaboration of the seasonal tastes to our pork by adding a fruit and nut component in heavier servings than the pigs get in their larger “herd” paddocks in the woods. The finishing yards also allow us to put the pigs in more comfortable surroundings following their lives in our wild native forest. We believe this will also contribute to the tenderness of their meats. But the emphasis here is more on their diet, which will change with the fruit seasons. The base diet will, however, remain the same, changing only the type of fruit they are given as the seasons progress. So what is that fruit diet and what is the base diet?

  • Winter: apples. This is the only fruit that we will get from out of state. We are working with a respected vendor at the Airline Farmers Market in Houston for our apples.
  • Spring: peaches. We hope this year to supply all peaches from our orchard, but it might not be mature enough, and our unusual winter may have stayed too long, to supply the quantities we need this year. If not, we will supplement from the Airline market.
  • Summer: melons and cantaloupes from our garden.
  • Fall: figs from our fig trees. Again, subject to supply; otherwise supplemented from Airline.

So, we will all eat, in order, apple pigs, peach pigs, melon pigs and fig pigs through the fruit seasons.

Base diet: From our vegetable garden, leaf lettuces, chard, collards, turnip greens, green beans, tomatoes, herbs (parsley, sage, oregano), spinach, carrots, all of this to boost the anti-oxidants, vitamins and minerals; roasted peanuts (from DiIorio’s Fruit and Vegetable Stand in Hempstead to boost the oleic oils), corn, barley and roasted beans from our miller in Brenham, plus the complete range of minerals found in Sea-Agri’s dehydrated sea water pulled from beyond the pollution line in the Pacific Ocean. This menu item makes all of the minerals found on earth available to the pig and to you.

Their yard floor diet will change as well, from oats, wheat and rye in the winter to the native grasses and clovers during the growing season.

So when you eat Jolie Vue pork, you are getting a wide range of nutrients from fruits, vegetables and whole grains, all wrapped in the proteins and fatty acids of the pork. No other creature can offer so much, and this is the reason that that we believe pork must be a part of your diet. It is the virtue of  their “omnivorousness” that makes pork the first choice for your family’s health and
dining pleasure.

Your first taste of the finishing yard apple-pork will arrive in the April farm-to-kitchen delivery.