We’re small scale pork producers so in short we have the whole hog! Right now we sell piglets, calves, goat kids, eggs, and that’s fine, but I’m interested in doing some farm to table meat and dairy products. The food supply has become so awful, I didn’t realize how wonderful pork chops can be until I butchered a pig, there is no comparison to what is on grocery shelves. I think it’s in the nuances, our pigs graze and forage, we lacto ferment their food and we’re starting to grow crops for the purpose of feeding them. This happy healthy life makes every part of the process better for all the organisms involved. The fat profiles change, it’s pretty amazing, and I’d like to share it with people, I’m just figuring out how. There is a lot of regulation that makes the food supply how and what it is, of course some of the protocols are legitimate and important for food safety, but pasteurization and homogenizing milk for example makes a wholesome microbiome feeding product into nothing but glucose water with some fat in it. You might as well drink a soda, and this modified food doesn’t induce satiety, so it leads to overconsumption. Anyway, I digress. 😏