Was at Sugar Mountain Farm (SugarMtnFarm.com) not quite two weeks ago. They do their own butchering in their own shop right there at the farm. Some of you folks out east might want to check it out, it's the real deal for organic raised pigs. It's on the side of a mountain in Vermont, but then isn't every thing in Vermont? Got to meet Walter the owner and one of his sons. Nice people. Yeah he's a little "pricey" but hey to each their own.
There used to be a guy around here that would come out to your farm and do the kill at your place then haul the carcass back and finish it in his shop. He had a panel truck with a chain fall on an overhead rail that he could pull out to hang the animal while it bled out. Put the guts and blood in big 55gal. drums with lids on them. Not a job I would want. Guess I'm one of those kids you all are always talking about that just doesn't want to work.
I find people aren't so much worried about how the farmer raised it, but want to buy from some one who's going to be honest with them about how and what was used in the production.
Boy them green mountains sure are pretty, got nothing like that around here (SWMI).
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Today's Featured Article - Earthmaster Project Progress Just a little update on my Earthmaster......it's back from the dead! I pulled the head, and soaked the stuck valves with mystery oil overnight, re-installed the head, and bingo, the compression returned. But alas, my carb foiled me again, it would fire a second then flood out. After numerous dead ends for a replacement carb, I went to work fixing mine.I soldered new floats on the float arm, they came from an old motorcycle carb, replaced the packing on the throttle shaft with o-rings, cut new ga
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