Your small / medium share will include a mix of the following:
PORK, from Green Gate Farms
A mix of rare-breed Guinea Hog cuts with lots of marbling. This is not “the other white meat.” The meat is darker, more marbled, and more tender than the pork most people have become accustomed to. Guineas are listed on the Slow Food USA: Ark of Taste and rank high in taste tests compared with other heritage and commercial hogs.
The Guinea Hog is a small, black breed of swine that is unique to the United States. Also known as the Pineywoods Guinea, Guinea Forest Hog, Acorn Eater, and Yard Pig, the breed was once the most numerous pig breed found on homesteads in the Southeast.
CHICKEN, from Taylor Farm
Taylor Farms raises USDA certified organic, free-range chicken, which are moved regularly onto fresh pasture to encourage their natural foraging instincts and their supplemental feed is certified organic. The animals are treated humanely and with respect.
UPCOMING MEAT CSA DATES
- JUNE: June 23, 26, and 27
- JULY: July 21, 24, 25
- AUGUST: August 18, 21, 22
- SEPTEMBER: September 15, 18, 19
Purchase Half or Whole Hog
Large Meat Share a.k.a. Whole or Half Hog: Buying in bulk is cheaper and is a great option if you have a freezer or friends you’d like to share with. Depending on the size of the hog, you can receive anywhere from 50 – 100 lbs of delicious heritage, pasture raised meat, fat, organs and bones from our heritage hogs (mix of Berkshire, Hampshire, and Duroc) or endangered Guinea Hogs. Limited supply of hogs available.
Live animals (Guinea and Heritage hogs) also available, all ages and sizes, $50 and up.
Visit our Facebook page to see photos and video of some of the animals we have available for sale.
When: Saturday, May 30, 2015
Class Time: 9:00am-12:00pm
Where: Green Gate Farms, 8310 Canoga Ave, Austin, TX
Cost: $75 if you use one of our rabbits, $50 if you bring your own
(*Email us for a coupon code if you plan to bring your own rabbit.)
Students can expect to leave with the knowledge to set-up and run their own backyard rabbitry. Topics to include: breeds, selection of breeding stock, breeding, breeding schedules, feed, forage, cages, tractors, metrics, health issues, dispatching, processing and secondary uses of by products.
Students will need a sharp knife they are comfortable using. A boning knife will work, but no longer than a 6″ blade. We suggest a “buck” type knife used for skinning deer with a 3-5″ blade. Nitrile gloves if wanted.
Instructor: Fidel Camarena has over four years experience in all aspects of running a rabbitry dedicated to producing meat rabbits. Out of a desire to provide his family with a better alternative to what big agriculture offers, he added a small rabbitry to his gardening efforts. Healthy, nutrient dense food for his family, not harming the environment, building the soil and sharing his knowledge are what guides Fidel in how he raises his livestock and grow his crops.