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  • What kind of pigs do you have?
    Large black, Red Waddle, Hampshire, Yorkshire, Duroc and Mangelitsa.
  • How many pigs do you have?
    It varies from month to month. 50-100 pigs and piglets
  • What do you feed your pigs?
    Potatoes, and vegetables, they love hay in the winter and apples in the fall and grass in the summer.
  • I want a pig for a BBQ, what do I need to do?"
    First, determine how many people you plan to feed. A 100lb. Pig should feed about 15 people.
  • Pigs are big, why isn’t there more meat?"
    40% of a pig is skin, bones, innards and fat, therefore a 250lb pig should give you around 100lb of meat to eat.
  • Do you have BBQ pigs available?
    Not generally, our pigs are processed into cuts, sausage and salami. Herring Brothers in Guilford usually has access to most any size pig you might need. Give them a call, (207) 876-4395
  • Are pigs friendly?
    They can be some of the most fun loving and playful animals. They love being scratched behind the ears, just like dogs.
  • Are pigs smart?
    Pigs are very intelligent, they can also be very stubborn. As with any animal, time and patience is important when dealing with them.
  • I want to raise a piglet for the summer, what do I need to do?"
    Get a piglet or two from us or another farmer. Make sure you have adequate space with really good fencing. Build a catching pen in anticipation of moving the pig at some point. Make sure you have a trailer or some way to get the pig to wherever you are having it processed. Book a date to have your pig processed in the fall, these dates book up quickly, so save yourself the trouble and get a date when you purchase your pig.
  • What is salami?
    A fermented and cured meat sausage.
  • What flavors do you have, how are they spiced?"
    We offer 6 different flavors; Soppressata, Honey Peel, Pepperoni, Dried Chorizo, Summer Sausage and Sujuk. An explanation of the spicing is found under “About the farm”.
  • Is your salami Gluten-free?
    Our salami is totally Gluten Free! Made with our local meat, spices and fermentation starter culture.
  • Does your salami have sugar in it?
    Sugar is used in order to provide the starter culture bacteria with fuel. The sugar is metabolized (eaten up) by the bacteria, during the fermentation process. Sugar is not used to make our salami “sweet”.
  • How much sodium is in the salami?
    Approximately 7grams of salt for each stick of salami.
  • Do you use nitrates or nitrites?
    We use celery juice powder, a natural nitrate.
  • Do you make the salami yourself?
    Yes, we raise the pork and make the salami.
  • Can I cook with your salami?
    Why not? There are many culinary uses for our salami. Pizza, hot pasta, cold pasta salad, gumbo, jambalaya, scrambled eggs, omelet, kale and potato soup.
  • How do I store the salami?
    Salami may be stored at room temperature in a paper bag, though it may dry out if left for several days. You can also store it in the refrigerator in a ziplock bag, or for long term preservation, you can freeze it.
  • Do I have to cook your salami or can I eat it as is?
    Salami is ground meat stuffed into sausage casings, preserved through fermentation, it is safe to eat as.
  • Can I ship this salami?
    We vacuum seal our salami to keep it fresh, we can ship across the US.
  • Can I freeze salami?
    Yes, if you need to store it for a longer period of time.
  • Do you make all of the wooden things you sell?
    Yes, we spend our winter, turning wooden bowls and other forms.
  • How long does it takes you to turn a bowl?
    It depends, but 54 years of experience helps.
  • Where do you get most of your wood?
    Most of the wood I use comes from my land, but I also get wood from friends and local wood cutters.
  • What kind of wood is that?
    Wood identification takes time and education, study it if you want to know.
  • How did you learn to turn?
    I started in middle school shop class, but mostly trial and error.
  • What kinds of tools do you use?
    Call or visit the farm, I will explain how a lathe works, and what tools I use to cut the wood on the lathe, I also give turning lesson.
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