Posted by Turkeyfoot on July 16, 2020 at 07:34:15 from (174.234.6.33):
In Reply to: Teach me about pigs posted by tomstractorsandtoys on July 15, 2020 at 15:45:41:
We always butchered our own and they were raised on pasture. Duroc and Hampshire, mostly. I think the breed can have more to do with flavor than where they were raised. I don't buy commercial pork, but I've been told they don't have as much fat as the traditional breeds. Also, I'd try to make sure that the butcher is going to scald and scrape the hog and not skin it. I'd never heard of skinning a hog until a friend of mine bought a hog for a pig roast and he went and picked it up and it was skinned. Terrible waste. Made me wonder what the processor did with the skin.
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Today's Featured Article - Tractor Profile: Allis-Chalmers Model G - by Staff. The first Allis-Chalmers Model G was produced in 1948 in Gasden, Alabama, and was designed for vegetable gardeners, small farms and landscape businesses. It is a small compact tractor that came with a complete line of implements especially tailored for its unique design. It featured a rear-mounted Continental N62 four-cylinder engine with a 2-3/8 x 3-1/2 inch bore and stroke. The rear-mounted engine provided traction for the rear wheels while at the same time gave the tractor operator a gre
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