Our desire has been to start a meat goat herd, but at times we take rabbit trails and thus we end up taking the long road.......
We have the most beautiful San Clemente Island goats, along with a lovely Spanish goat and 4 dwarf Nubians.
This first picture is of Lola along with her doeling Chole. Lola is a pure Spanish goat while Chole's dad is a San Clemente. The next picture if of Bambi along with her 2 sons.
San Clemente Island goats are fine-boned, and are slightly taller than
the dwarf goat breeds, and have gentle dispositions. Most show a black and
brown “buckskin” pattern.
The goats have a rich history. The breed once occupied San Clemente Island, a
57-square-mile island located 68 miles west off the coast of San Diego. For many years, the story was that
Spanish explorers dropped off the goats as a food source for
Further research found that this was incorrect, and it was determined that
goats were first introduced from a population imported from Santa
Catalina Island in 1875. But the exact origin of the breed is
still unknown, and studies are ongoing to try and solve this genetic mystery.
Guinea Hogs are an heritage breed of pig that will grow to about 300 pounds. When this breed is able to graze freely their meat will become the tastiest pork ever consumed. These wonderful animals are also known for their lard. Our baked good will not be the least amount of calories, but will be delicious.........remember those pies Grandma used to make? Well lard was her secret!
This is Hercules when he was almost 2 months old. He loves to have his tummy rubbed!
As you can see by the next picture, Hercules has grown into a handsome boar. The littlest piglet on him is a new gilt named Buttons.
We offer pork a number of ways......1) buy a piglet and raise it your self, 2) buy a piglet and have us raise it for an initial cost and a monthly maintenance fee,
3) buy a breeder and start your own adventure, 4) purchase cuts from our freezer....all USDA inspected and packaged
Our pigs are NEVER fed garbage, or given growth hormones!
We have our RetailMeat License and have a freezer filled with both pork, lard and chicken on the porch.
Ground pork $6.00/lb
Pork Steaks $7.00/lb
Center cut loin $8.25/lb
Boston Butt $7.00/lb
Picnic roast $7.00/lb
Spare Ribs $6.75/lb
Pork Liver $4.00/lb
Back Fat $3.00/lb
The benefits of Lard
You know how they say “everything old is new again”? Well, if you
remember your mother or grandmother cooking with lard … it’s back, and
in a big way. Why?
Back in the day, lard was considered a good,
traditional source of fat in America, with cooks using it almost
exclusively for pie crusts, frying, and myriad other things, including
soap making. But in 1953, American scientist Ancel Keyes popularized the
“lipid hypothesis” in his book Eat Well and Stay Well, which
states that “there is a direct relationship between the amount of
saturated fat and cholesterol in the diet and the incidence of coronary
heart disease.” This led to the belief that high-fat foods were
“dangerous” and “unhealthy,” and to the subsequent adoption of low-fat
The modern industrial diet with its emphasis on low fat,
fat free, and “healthy” fats like canola oil and margarine, are just
that … the product of modern industry. The lipid hypothesis has many
detractors, and research has placed its validity in question. But
important saturated fats from animal (and vegetable) sources provide
needed energy in the diet; they provide essential building blocks for
cell membranes; and they act as carriers of the fat-soluble vitamins A,
D, E and K.
Fats from animal sources — lard, tallow, duck and
goose fat — and vegetable sources — olives, coconut, flax — provide our
bodies with highly beneficial fatty acids; they keep our bones healthy
(aiding calcium absorption); and they enhance the immune system.
Engineered fats have none of these benefits. The matter of choosing
which fats to consume is very important, and I urge you to explore
research on traditional fats, specifically the research of Mary G. Enig,
Ph.D, Sally Fallon, and the Weston A. Price Institute.
or pork fat, is about 40 percent saturated fat, 48 percent
monounsaturated, and 12 percent polyunsaturated. The amount of omega-6
and omega-3 fatty acids varies in lard according to what the pigs have
eaten, making fat from pastured or grassfed hogs the best choice. Lard
also is a good source of vitamin D.
However, not all lard is
healthy. Most of the lard you find stocked on the grocery store shelves
has been harvested from “factory farmed” animals; it’s been
hydrogenated, bleached and deodorized, and emulsifiers and other
chemicals have been added. Stay away from it!
Healthy lard, a
source of beneficial saturated fat, comes from grass-fed or pastured
pigs, specifically from the leaf fat that’s deposited around a pig’s
kidneys. You can buy leaf fat at a butcher shop, at a small, local meat
processor (sometimes given away for free), or from a local pig raiser. That would be me!
Once rendered, this type of lard has almost no pork flavor and can be
used with excellent results in baking since the large fat crystals
produce an exceptionally flaky crust.