Haycorns in the 100 acre wood! Jason found the first one. It was on the driveway. He was excited, as are we.
We’re fortunate to have a dozen enormous white oak trees in our yard. About a week ago they started dropping big, delicious (if you’re a pig) acorns.
The white oaks are not in a place where you want pigs (four legged rototillers) roaming around, so in what is now a peaceful daily ritual we gather the acorns and unite them with the pigs.
Much of the wonder of Spanish jamon iberico (pata negra) experience is due to an abundance of acorn in the diet from the oak forest. Our pigs are a Duroc/Hampshire cross, not Iberian, but we’re expecting great results nonetheless.
The pigs are now well north of 200lbs. We have no way to weigh them but they’re visibly substantially larger than me (185lbs). As our girls fatten and flavor themselves on acorns and a fresh forest paddock, we look ahead to finding the right abbatoir and to finding purchasers for the product that is not yet committed.