Comments on: Pastured Pork from Wil-Den Family Farms http://corduroyorange.com/?p=299 The only Food Blog written by Jesse Sharrard Sat, 11 Apr 2026 23:34:14 +0000 http://wordpress.org/?v=2.6 By: Jo http://corduroyorange.com/?p=299#comment-34793 Jo Mon, 05 May 2008 20:45:37 +0000 http://corduroyorange.com/?p=299#comment-34793 I realize one shouldn't get attached, but the pigs in the picture are quite adorable! I realize one shouldn’t get attached, but the pigs in the picture are quite adorable!

]]> By: Fillippelli the Cook http://corduroyorange.com/?p=299#comment-32967 Fillippelli the Cook Tue, 29 Apr 2008 19:42:10 +0000 http://corduroyorange.com/?p=299#comment-32967 Just starting to sketch out an op-ed on CAFOs versus small family farms and plan on using a recent Wil-Den pork tenderloin as the lede. All of the pork we've had from Wil-Den, and it's been a lot over the past 2 years, has been fantastic. Nice report. Just starting to sketch out an op-ed on CAFOs versus small family farms and plan on using a recent Wil-Den pork tenderloin as the lede. All of the pork we’ve had from Wil-Den, and it’s been a lot over the past 2 years, has been fantastic.

Nice report.

]]> By: mom http://corduroyorange.com/?p=299#comment-32708 mom Sun, 27 Apr 2008 18:43:36 +0000 http://corduroyorange.com/?p=299#comment-32708 You may be too young to remember your Uncle Luther's pigs and the taste of the pork. He had a small pig farm operation and his hogs ate whatever they could find including the pecans your grandmother was planning to gather up from the ground under the trees (the pigs ate these when they got through the electric fences and out of the pasture). He would turn the pigs out into the sweet potato fields after harvest to allow them to root out the sweet potatoes that were missed. The taste of his pork was delicious. We would notice it especially in the country cured hams he would occasionally give us. He sold his pigs commercially and got the best price when they were between 200 and 220 pounds. I can remember the hired hand coming back from market with a couple pigs still in the truck. They were over weight so instead of selling them at a loss, Luther would have them slaughtered for himself. He ate sausage every morning of his life and would sometimes have the whole pig minus the hams and maybe the tenderloin ground into sausage. That was also very good sausage! The quality of any meat is directly proportional to the diet of the animal. i guess it's no wonder that food doesn't seem to taste as good as it used to! You may be too young to remember your Uncle Luther’s pigs and the taste of the pork. He had a small pig farm operation and his hogs ate whatever they could find including the pecans your grandmother was planning to gather up from the ground under the trees (the pigs ate these when they got through the electric fences and out of the pasture). He would turn the pigs out into the sweet potato fields after harvest to allow them to root out the sweet potatoes that were missed. The taste of his pork was delicious. We would notice it especially in the country cured hams he would occasionally give us.

He sold his pigs commercially and got the best price when they were between 200 and 220 pounds. I can remember the hired hand coming back from market with a couple pigs still in the truck. They were over weight so instead of selling them at a loss, Luther would have them slaughtered for himself. He ate sausage every morning of his life and would sometimes have the whole pig minus the hams and maybe the tenderloin ground into sausage. That was also very good sausage!

The quality of any meat is directly proportional to the diet of the animal. i guess it’s no wonder that food doesn’t seem to taste as good as it used to!

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