And now we have pork…
Tim Boucher

So, I’ve bought pork on the hoof before and paid to have it butchered. I’ve also done it with beef, lamb, and I’ve bought backyard broilers that were never frozen. I can’t remember the numbers, but I can say that the difference between local pork and factory pork is, I think, the widest. Fruit, eggs, potatoes, pork. I think local pork producers should charge a lot for their meat. I gave a ham to some relatives a decade ago and they still ask me if that’s ever going to happen again. I have been dropped from two farmer’s lists because the demand is so great. We have a problem with a lack of certified slaughter houses in our state (we have none), and spring piglets are also hard to find.

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