TFWF#37: keeping the Wolf at the door

The last few weeks have been a blur to me. It is only when I look back at the photos on my phone, or the notes I have made,  that I remember what I have been up too. Like most people I sometimes get home at night and wonder what I did that day and was it useful and did I enjoy it?  Luckily even though I don’t get chance to write that often I do make little notes about what is going on and that helps me when I come to properly write it down.

THE FARM

Spring has brought with it two things, grass and wind. The grass is great and when we come to bail it and graze it I am sure it will bring in some welcome capital. The wind is not so welcome. In the last month we have had (in the same day) severe gales from the SW and the NE. On one occasion, as I was feeding the pigs in the breeding paddock, a plume of smoke appeared from nowhere. Thinking that somehow a farrowing hut had caught fire I rushed to the paddock only to find that the source of the smoke was not fire but dust and the dust had come from the hut as it was picked up by the wind and flung upside down. With the rain and the wind so unrelenting the prospect of leaving the pigs (in this case Delia and Hugh) without a hut was impossible so I opened the gate backed up the Land Rover and started the long process of turning the hut over the right way.

Isn't that door supposed to be the other way up?

Isn’t that door supposed to be the other way up?

In the extreme weather the task of tying a strap to the skids and using the car to put the 500kg hut up the right way is frustrating to say the least, but as I started to right the hut another plume of smoke arose from the dusty ground in the distance. That morning I watched three half tonne houses being flipped by the unusual SW wind and as the rains poured down I battled the inquisitive 200kg sows as I righted them. Farming is a complicated career, a career that really needs you to be prepared for anything, a jack of all trades. You may think that today you will just feed the pigs and undertake some general tasks but the weather, the electrics, the water or maybe the animals will have different ideas.

THE PRODUCTS

With the weather battering the farm I took the opportunity to investigate some new products. Ever since I started my journey to farming I wanted to produce specialist meats like long cured hams, prosciutto and pancetta but with the MPI rules I am not able to do this myself so I had been looking for a like minded producer who could do it for me. After just a few conversations with Gabriel at Big Bad Wolf I knew I had found the right partner. Big Bad Wolf is a gourmet charcuterie based in Wellington and they were excited to work on some projects with Woody’s meat. Our first project was the ultimate in paleo, tasty and efficient snacks – the pork scratchings (or crackling to those who don’t know). Pork crackling is simple to make, just take pork skin (with a little bit of fat) and slow cook it under the expert supervision of Big Bad Wolf, the results are these bags of salty goodness (nicely displayed in a case created from the off-cuts of a pig ark):

Pork, pork scratchings, woody's free range farm, bacon, crackling

‘Woody’s by the Wolf, paleo pork scratchings’

Our second ‘Woody’s by the Wolf’ project will be dry cured pancetta. This slow dried cut of Berkshire belly has been marinating for over a month in a mixture of fresh herbs including juniper and bay and is sliced extra thin. It can be eaten raw but we recommend you either gently fry (without extra oil) and simply serve as a crunchy snack or use as an ingredient in any meal from a pasta dish to an wrapped chicken breast. More on this delicacy in a few weeks when we have sliced and packaged it.

Collaborations with other like minded companies are not only enjoyable they also help to make the most of our limited stock by producing extra special artisan products and also help with cash flow as our meat stocks fluctuate month by month. In addition to working with Big Bad Wolf we have also started working with a local boutique company to produce a range of Woody’s marinades made from organically grown NZ fresh fruit specifically to enhance the flavour of our meats and create instant meals. Pork is a diverse meat and it works well with fruit, we have all experienced pork chops with apple sauce but what about belly slices in plum marinade or adding a citrus glaze to a scotch pork roast. If you have any fruity ideas why not drop me a line and in the meantime I hope to be able to share with you our product range in a month.

THE SUPPORTERS

I realise that I spend most of my time apologising for not having enough stock and I am also aware that unless we grow the farm quickly we will not be able to run a sustainable business. Its one thing to sell out but another to let good customers down. However I have been very pleased by the support and interest that we have received from our customers at the markets and various restaurants/cafes and butchers. One such restaurant that has chosen to help support us is La Boca Loca. Lucas is ‘el jefe’ at La Boca Loca and has a stall next to me at Hill St Farmers Market every other Saturday and was on the hunt for some pigs heads for cooking up some genuine pozole. Its great to be able to sell parts of the pig that people don’t normally eat so we were able to supply him with two heads and a whole bunch of trotters for the feast. I never got to try the pozole but I’m told it was excellent

Another restaurant that we welcomed to take advantage of our open door policy was The Whitehouse who are opening up a new restaurant soon and wanted true free range on the menu. We had a great tour of the farm and I showed them the whole process so they could get a feel for the lives of the pigs. It was really good to have them here and hopefully one day you will be able to taste some of Woody’s meat in one of their restaurants.

THE PRESS

I can’t finish this blog without mentioning our latest bit of fame in the Manawatu Farming Lifestyle paper. It came out last month so you have probably missed out on a hard copy but the web version is still available here: http://issuu.com/nsmm/docs/mfl_sep_2014. Not only did we get a double page spread but also the front page, exciting times and much more to come from our marketing department (me).

Do you like my cover page pose?

Do you like my cover page pose?