"Every time you spend money you are casting a vote for the kind of world you want.” – Anna Lappe
Hello fellow pasture-raised meat lovers.
Why meat from The Hickories?
Our animals are an innate part of our farm. They live in the environment in which they were intended to live: open fields and forest, fresh air, clean water, and without the overuse of synthetic products that plague the industrial meat industry. Constantly moving both our sheep and our pigs means all of the animals are working alongside us, providing the nutrients we need to grow healthy soil and healthy food. We take pride in raising livestock, and the extra care we invest takes time, but the result is a product that is like nothing you can find in the industrial food system. In exchange, we can commit to consuming with gratitude, and often that means eat less meat. Eating less meat, we can afford to spend a little more when we do.
It's been a long winter, and as warmer longer days begin we are pulled to fire up with grills and eat dinner outdoors. I wanted to take the opportunity to let you know what we have going on in the
We have every kind of sausage you could imagine. Lamb, pork, lamb and pork, spicy, sweet, herbed, juicy and ready to cook. Our sausages come in (around) 1 pound packages and are $14-$16/lb
Pork chops: “High on the hog,” these are one of the most delicious parts of the pig. Taking that perfect top roast and cutting it into chops allows the delicacy of the tenderloin to combine with the convenience of your grill. Our chops are cut at three quarters of an inch thick and come two per package at $12/lb.
This Lavender honey pork chop would be a show-stopper at any cookout.
Country style ribs: A new favorite, though less common, cut. Taking the beautiful meaty fattiness of the rib near the shoulder and cutting thick rib chops is, in my opinion, one of the easiest ways to set yourself up for success when making dinner. Country style ribs are great slow cooked in the oven braised or cooked on the grill. Dry rub or marinade, whatever you like, just make sure not to overcook. $14/lb
Pork Shoulder: we have some beautiful pork shoulders waiting to be turned into slow cooked pulled pork. We have both medium and small shoulder roast for the easy set it and forget it dinner prep. $10/lb
Leg of Lamb: Easter and spring says leg of lamb, and we have them! We currently have a limited supply of bone in legs of lamb ranging from 3 to 7 lb. Legs of lamb are $12 a pound. To ensure your spring leg of lamb contact Laura@thehickories.org and she can hold one aside for you.
In past years we have run two rounds of 10 pigs totaling 20 on our pastures. This year we decided to increase Pig production and decrease lamb production. Intentionally breeding less sheep this past fall gives us the space in our fields and woodlands for pigs. . What does this mean for you? We have a couple of ways for you and your family to eat better meat this year. While our farm store will still be stocked with different cuts of meat, we will still offer whole and half animals. This option takes up more freezer space but helps you gain appreciation and perspective in consuming the whole animal instead of sticking with what you know, while exploring new. If you decide on a whole or half animal one of our farmers will walk you through a custom cut sheet that we will then bring to the butcher so that you get your share back just the way you want it.
If you have any questions about meat consumption, pricing, wholesale options or anything local please don't hesitate to ask. Entering my seventh season at The Hickories, raising these pigs and lambs and joining in this conversation has been my most worthwhile endeavor. You are our neighbors, I am your shepherd, and these sheep (and pigs) sustain us all on so many levels. I look forward to continuing the connection between you and me the animals raised on our farm.
Finally we raise livestock for our Farm Dinners. This year we are partnering with our favorite chefs to create food stories on the farm so that we can all join in a communal meal together on the land. When the community, the farmers and the chefs sit at one table, the conversation and the memories that unfold are a one of a kind experiences, nothing short of inspirational. To join us for a farm dinner this year follow us on Instagram and Facebook and join our events newsletter to stay in the loop.
Thank you for you interest and dedication to the cause. Laura Mulligan