Alrighty then. We're raising pigs. Beautiful, organic, heritage, compassionately pastured pigs. Below is an e-mail I have sent everyone I could think of to get the word out about buying pork, workshops and classes and gourmet harvest dinners. Please read it and comment if you want more information! I'll keep as much info on the blog and FB page as I can.
Dear Friends,
I hope this message finds you relaxed and happy. I'm starting a business - the Holistic Hog! I'll be raising organic pastured pigs this season and want to know: would you like to buy some? I'll only be raising 6 so the pigs will be first come first serve, starting with a deposit to help buy the piglets and first round of feed.
Three pigs will be heritage Berkshire and three will be Berkshire/Hampshire/Landrace crosses. And I’ll be raising them in Olympia!!! So you can easily come visit your pig if you so desire. I will also include tickets to our weekend Nose-to-Tail Fall Harvest workshop in September, more details about the workshop below.
Even if you aren’t interested in buying a half or whole pig I’d still love to include you in this adventure. I’ll have a blog here, a FB page here - and offer workshops, visits and dinners along the way. So, first thing’s first...
How do I purchase some pork?
The pigs, available by the half or whole animal, will be ready for harvest this coming September 2013. The pork will be $6/lb, with the average weight of a whole pig being 200lbs, 100lbs for half. A $150 deposit secures your order with the rest due when you pick up your pork. Payment plans are welcome and flexible :-). Please fill out and return the attached order form to me (e-mail or mail) and mail the deposit to:
James O’Keeffe
1511 Wilson St. SE
Olympia, WA 98501
You can process your whole or half pig through your favorite butcher or you can process it with us during the Nose-to-Tail Fall Harvest workshop. Either way, this is a great way to save considerably on premium meat, support your local economy and taste the revelation of lovingly pastured organic pork (we plan on finishing them with plenty of apples and beets!)
What is the Holistic Hog?
The Holistic Hog is a revolutionary food business that sells very local, very loved pigs and teaches workshops on how to raise, slaughter, butcher, process and cook pork and other meats. We will also organize special fine-dining dinners featuring hyper-local produce and freshly butchered animals prepared by impressive local chefs, check our Facebook page to stay in the loop.
Vision
It’s simple - Have a loving relationship with the food we eat.
Dear Friends,
I hope this message finds you relaxed and happy. I'm starting a business - the Holistic Hog! I'll be raising organic pastured pigs this season and want to know: would you like to buy some? I'll only be raising 6 so the pigs will be first come first serve, starting with a deposit to help buy the piglets and first round of feed.
Three pigs will be heritage Berkshire and three will be Berkshire/Hampshire/Landrace crosses. And I’ll be raising them in Olympia!!! So you can easily come visit your pig if you so desire. I will also include tickets to our weekend Nose-to-Tail Fall Harvest workshop in September, more details about the workshop below.
Even if you aren’t interested in buying a half or whole pig I’d still love to include you in this adventure. I’ll have a blog here, a FB page here - and offer workshops, visits and dinners along the way. So, first thing’s first...
How do I purchase some pork?
The pigs, available by the half or whole animal, will be ready for harvest this coming September 2013. The pork will be $6/lb, with the average weight of a whole pig being 200lbs, 100lbs for half. A $150 deposit secures your order with the rest due when you pick up your pork. Payment plans are welcome and flexible :-). Please fill out and return the attached order form to me (e-mail or mail) and mail the deposit to:
James O’Keeffe
1511 Wilson St. SE
Olympia, WA 98501
You can process your whole or half pig through your favorite butcher or you can process it with us during the Nose-to-Tail Fall Harvest workshop. Either way, this is a great way to save considerably on premium meat, support your local economy and taste the revelation of lovingly pastured organic pork (we plan on finishing them with plenty of apples and beets!)
What is the Holistic Hog?
The Holistic Hog is a revolutionary food business that sells very local, very loved pigs and teaches workshops on how to raise, slaughter, butcher, process and cook pork and other meats. We will also organize special fine-dining dinners featuring hyper-local produce and freshly butchered animals prepared by impressive local chefs, check our Facebook page to stay in the loop.
Vision
It’s simple - Have a loving relationship with the food we eat.
We do that by personally getting to know ourselves, our food, food providers and food preparers. We also teach skills essential for establishing loving relationships between eaters and their food.
How is this business operation different?
Well, I don't own any land. Instead, I am using a business model designed for small scale urban agriculture. First, I connect with homeowners who have land they want to turn into a garden or pasture, but don't have enough free time, knowledge or funding to make it happen.
The farmer, me, then designs, builds, maintains, markets and sells the extra produce or meat. In other words, I steward the land for homeowners with the land and desire, but not the time, to garden or raise animals.
Please contact me if you are interested in raising animals or growing food on your property and would like to make it happen!
Workshop: Nose-to-Tail Fall Harvest
One bonus Holistic Hog offers to buyers is a chance to be a part of the journey from pasture to plate. In the fall Holistic Hog will put on several Nose-to-Tail Fall Harvest workshops. Here’s a rough idea of what comprises the weekend:
Thanks for taking the time to read this long letter! I appreciate any response you may have, whether it is simply a comment or a request for pork. Lastly, please let your friends know about this and let me know if you'd prefer to not recieve e-mail updates. Wishing you all a great day!
With energy and sincerity,
James O’Keeffe
Owner - Holistic Hog
253-376-0199
How is this business operation different?
Well, I don't own any land. Instead, I am using a business model designed for small scale urban agriculture. First, I connect with homeowners who have land they want to turn into a garden or pasture, but don't have enough free time, knowledge or funding to make it happen.
The farmer, me, then designs, builds, maintains, markets and sells the extra produce or meat. In other words, I steward the land for homeowners with the land and desire, but not the time, to garden or raise animals.
Please contact me if you are interested in raising animals or growing food on your property and would like to make it happen!
Workshop: Nose-to-Tail Fall Harvest
One bonus Holistic Hog offers to buyers is a chance to be a part of the journey from pasture to plate. In the fall Holistic Hog will put on several Nose-to-Tail Fall Harvest workshops. Here’s a rough idea of what comprises the weekend:
Friday
Community Feast and Lecture/Discussion on the 'Nature of Food'
Saturday
Harvesting workshop: Preparation, Slaughter, Scald and Scrape or Skinning, Dressing
Cooking with Organ Meats: Includes Dinner
Sunday
Butchering workshop: Quartering, Special Cuts, Hands-on optional
Curing, Smoking and Preserving
Nose to Tail Dining: Cooking the many different cuts, includes dinner
Thanks for taking the time to read this long letter! I appreciate any response you may have, whether it is simply a comment or a request for pork. Lastly, please let your friends know about this and let me know if you'd prefer to not recieve e-mail updates. Wishing you all a great day!
With energy and sincerity,
James O’Keeffe
Owner - Holistic Hog
253-376-0199
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