Small Farmer's Journal

or Subscribe

Pigs

Black Pigs and Speckled Beans

Black Pigs & Speckled Beans

by:
from issue:

As country pigs go the Large Blacks are superb. They are true grazing pigs, thriving on grass and respectful of fences. Protected from sunburn by their dark skin and hair they are tolerant of heat and cold and do well even in rugged conditions. Having retained valuable instincts, the sows are naturally careful, dedicated, and able mothers. The boars I’ve seen are friendly and docile.

Mayfield Farm

Mayfield Farm, New South Wales, Australia

by:
from issue:

Mayfield Farm is a small family owned and operated mixed farm situated at 1150 m above sea level on the eastern edge of the Great Dividing Range in northern New South Wales, Australia. Siblings, Sandra and Ian Bannerman, purchased the 350 acre property in October, 2013, and have converted it from a conventionally operated farm to one that is run on organic principles. Additional workers on the farm include Janette, Ian’s wife, and Jessica, Ian’s daughter.

The Anatomy of Thrift: Harvest Day

On the Anatomy of Thrift Part 2: Harvest Day

On the Anatomy of Thrift is an instructional series Farmrun created with Farmstead Meatsmith. Their principal intention is instruction in the matters of traditional pork processing. In a broader and more honest context, OAT is a deeply philosophical manifesto on the subject of eating animals. Harvest Day is the second in the series, which explores the ‘cheer’ that is prepared on the day of slaughter, and dives deep into the philosophy and psychology of our relationship to animals.

On The Anatomy of Thrift Fat & Slat

On the Anatomy of Thrift Part 3: Fat & Salt

On the Anatomy of Thrift is an instructional series Farmrun created with Farmstead Meatsmith. Their principal intention is instruction in the matters of traditional pork processing. In a broader and more honest context, OAT is a deeply philosophical manifesto on the subject of eating animals. Fat & Salt is the third and final video in the series. It is the conceptual conclusion to the illustrated, narrated story that weaves throughout the entire series, and deals instructionally in the matters of preserving pork.

Farmrun On the Anatomy of Thrift

On the Anatomy of Thrift: Side Butchery

On the Anatomy of Thrift is an instructional series Farmrun created with Farmstead Meatsmith. Their principal intention is instruction in the matters of traditional pork processing. In a broader and more honest context, OAT is a deeply philosophical manifesto on the subject of eating animals.

Journal Guide