Email today from someone I’ve been corresponding with for a couple years now, someone who cares about who we grow and raise the food we eat. Thanks, Heath.
Wooly Pigs is getting ready to do our first slaughter. Three of the pigs will go The French Laundry.
We are very nervous about this. As you surely know, getting animals slaughtered at a USDA plant is a lot tougher than doing them on farm. We might ruin the meat with pre-slaughter stress, wasting an animal’s entire life and costing us a lot of money. I’ve written about it here:
If you could help to promote custom meat, that would be great. That’s the only way to get really great meat. Most foodies don’t know enough about this.
See also woolypigs.com.