The sun is shining and the grazing is good!The lambs are looking fat and happy grazing on their paddock. They get a fresh slice of pasture every 1 to 2 days. No grain for these ruminants, their physiology is set up to process grass and they do a wonderful job of converting it to lean flavorful meat. Lamb is a favorite of our customers and we sell out of them early every year - even though we have increased the numbers we graze on our farm every year!
Our pigs like their pasture as well. We give them a larger paddock to graze and root around in. We move them to a new piece of pasture every 2 to 3 weeks. The pigs are monogastric (like us humans) and we supplement their pasture with cheese cut-offs from a cheese plant, vegetables, out of date store milk, and occaisonally some grain. The resulting pork has unbelievable flavor from pigs raised in this manner! We still have pork available and will be sending a batch to be processed in October. Visit our farm at www.jerichosettlersfarm.com to learn more about what we raise and grow at our family farm and how to purchase these and other healthful meats.
