Hogs, Home, Meet Your Meat

Lots of Mud, Lots of Piglets… all is good.

The main events these past three weeks have been piglets.  They are amazingly cute.  We’ve had three litters in the past three weeks, and I guess you win some, you lose some.  The most recent, yesterday’s, was six wee ones from the first of our seven new sows (yup, we’re about to have a LOT more pigs!).  Not a bad first go, but definitely smaller than the litter size we want.  Two days ago, one of our older sows had a litter of 10. That’s the sort of litter size we like!  And the first litter we had recently was Clementine’s: a measly litter of three, which is, quite simply, unacceptable from a breeding sow.  Unfortunately, Clementine is the coolest sow we have; she’s got a wild personality, definitely the matriarch of the herd.  She’s also our orange pig and is very pretty (as far as pigs go). But I guess this is why you don’t form relationships with farm animals.  She’ll be the first that we’ll be sad to “send to the farm,” so to speak.

And now new pig pictures and hog heaven pictures… they are SO excited about the mud!! Fun fact: did you know pigs don’t sweat and their only way to keep cool is by staying in the shade or coating themselves in mud?

Litter of 10 (you can actually see 9 in here. Can you find them?)
Litter of 10 (you can actually see 9 in here. Can you find them?)
Just an even cuter shot.
Just an even cuter shot.
Clem venturing out of the hut with her three.
Clem venturing out of the hut with her three.
Stay close to momma!
Stay close to momma!
Everyone's happy.
Everyone’s happy.

new pigs big hut

Last night's litter of 6. Brand new with long umbilical cords still.
Last night’s litter of 6. Brand new with long umbilical cords still.

And now for mud!

I watched this pig flop from one side...
I watched this pig flop from one side…
... to the other, to cover every square inch.
… to the other, to cover every square inch.
Want to play find the pig?
Want to play find the pig?

pig in mud pigs in mud

Our boar likes coating himself too.
Our boar likes coating himself too.

That’s it for updates right now. A Meet Your Meat series: Eggs edition is below, but first, a quick word on Smithfield (while it’s China buyout is still on your mind).


I met a man a couple weeks ago (by pure chance), who’s contracted to grow hogs for Smithfield, and we started talking numbers. Well, want to know why Smithfield pork is so inexpensive?  He makes 17 cents per pound on his animals.  Granted, he’s the first stop after pigs are weaned and raises “nursery” pigs from 12 to 50 lbs but still! (Most hog producers specialize in either breeding, nursery pigs or growing out hogs for market).

He makes a comfortable living: $85,000 for each of his three hog houses.  Thing is, he runs about 10,000 hogs through each, 2,000 at a time. That’s $8.50 per hog (assuming all those hogs survive and nothing goes wrong).  Just thought I’d share that little tidbit: 2,000 hogs in a barn is hard to wrap my head around. And $8.50 per hog is so shocking to me (even for wee ones)! That’s how they keep prices low at supermarkets.  Lots of volume, tight margins.


Meet Your Eggs!

Eggs have the most confusing labeling options possible, and it’s hard to know how birds are actually raised, when words like “free-range” are used for birds that spend most, and often, all of their lives indoors!  That’s why we make it clear that our birds are “pasture-raised.”  There are very few farmers that give their birds fresh grass at all times, so as with all other animal products, looking for the word “pastured” is the safest way to go if you’re looking for truly free-ranging animals (at least until that word becomes regulated too)! 

What’s pastured mean to us? Pictures are below, but the short of it is this: fresh grass and bugs all the time! We’ve got an eggmobile, which Graham built on a hay wagon, and which we move daily the length of itself (so the fertilizer that the chickens produce through the night while safely roosting inside gets spread across our fields).  We move the electric netting that’s around the eggmobile when it’s travelled from one end to the other, about every three or four days.  Anyone with backyard chickens knows that if hens are confined to one spot, the grass turns to a dirt lot within a week! By moving our hens daily, they don’t have the time to scratch grass down to its roots, so they’re able to keep snacking on it and the bugs that live in it.  The word “pastured” doesn’t say much about an animals diet (unless it’s a ruminant, like our sheep).  Our chickens eat 100 pounds of food a day; they can’t find that much every day on a few acres of grass!  The Word “pastured” has to do with animals being in as natural a setting as possible.  What’s pastured mean to our hens? Health. What’s that mean for their eggs? They’re healthy too! With hard shells, thick whites, and bright orange yolks… oh, and with lots of flavor!

Pictures below: the blue hut is for our meat birds.  The metal things on the eggmobile are nest boxes.  That greenish bird is one of the sources of your blue and green eggs (she’s an americauna).  And the last picture is of the roosts inside the eggmobile where our girls spend the night.  That black and white bird is a cuckoo maran, which lays dark brown eggs.

That's the meat bird hut on the left, eggmobile to the right.
That’s the meat bird hut on the left, eggmobile to the right.

eggmobile close

The metal things are nest boxes. Plenty of room for each hen to have her own nest for private time.
The metal things are nest boxes. Plenty of room for each hen to have her own nest for private time.
Ladies roost at night inside
Ladies roost at night inside
And lay lots of eggs in the morning.
And lay lots of eggs in the morning.

nest box birds

This one's an Americauna. She's responsible for some of the blue and green eggs.
This one’s an Americauna. She’s responsible for some of the blue and green eggs.
Same bird, done laying her egg
Same bird, done laying her egg
Guess which one's an Americauna...
Guess which one’s an Americauna…
Straight Chillin' (this is actually how they chill... one leg out, wing out on occasion)
Straight Chillin’ (this is actually how they chill… one leg out, wing out on occasion)

So, what’s the deal with other labels?  Here’s the low-down:

Cage-free- Birds live indoors their whole lives, but they’re not in individual cages. They’re typically in large pens or walking around a very large barn (with several thousand other laying hens). Welfare conditions vary; some large barns have lots of space/chicken. Many don’t.

Free-range- The legal requirement is that the birds get some sort of access to the outdoors, and there are no size requirments for that.  In most cases, many chickens never actually find the door to go outside, and the outdoor space never changes to another spot, so it’s a dirt lot (or concrete, for that matter).

Organic – The birds get feed that is organic.  They also have to be cage-free and have access to outdoors (in the same way as free-range) and no routine antibiotics are used.  Why aren’t we organic?  Well, let us know when you want to pay $7/dozen, and maybe that’ll change.  Organic feed is very expensive and quite scarce! We don’t give any of our animals routine antibiotics though (or steroids or added hormones).

Vegetarian-fed – This one’s my pet peeve, because how is a vegetarian chicken a good thing? They’re supposed to eat bugs and worms! This labeling started because some large producers started feeding animal byproducts to their chickens (including chicken).  But it just means they’re indoor birds who don’t get to eat bugs or worms… and who also aren’t being forced into cannibalism (you’d think that’d be a safe assumption, wouldn’t you?).  No one feeds chicken byproducts to chickens anymore, regardless of whether a “vegetarian-fed” label is on there or not.

A last word on Pastured – Well, here’s the kicker, y’all: Pastured and pasture-raised have no legal requirements for labeling.  So, when you start seeing “pasture-raised” on big brands, read the fine print.  These descriptions are starting to go the way of “free-range.”

Interested in more? I found this interesting article, called “Pasture-Raised Risks Losing True Meaning” about large companies starting to use the “pasture-raised” term… and to Organic Valley, it means the same as the pasturing requirements for organic – that is, 120 days on grass per year plus 30% of the rest of the cows’ diet from hay or silage (which leaves 40% for grain feed)… that’s what Organic Valley requires to call their cows “pasture-raised” – interesting, ain’t it?

Hogs, Meet Your Meat

The Great Hog Migration

We’ve had a few other activities going on these past couple weeks, including another few dozen baby rabbit births, but no event has been so big as The Great Hog Migration.  It happened a good five weeks after we wanted it to, but the hogs have moved out to their brand new digs in our pastures again!

Why the change?  The way we set them up last year, they had to walk up and down and hill to get from shelter to pasture.  Their shelter was a barn that was already here, so we were trying to find a use for it, but the fact is that hogs going up and down hills is bad news.  They create trails of dirt which rain promptly washes downhill.  So, when we went out to set them up for this year and noticed how big of an erosion problem we had, we decided to go to our “ideal” hog raising strategy, which we would have used had that barn not been there in the first place.  Now, they’re on flat land, with metal huts in which to snuggle at night and which provide shade during the day.  And as sows get close to having litters, they get their very own hut for the six weeks they’re with their piglets, and they simply move to the next field when they’re piglets get weaned, so the babies stay back in the field where they’re most comfortable.  And we’re hoping this system could actually work through the winter as well, since eventually we’ll likely use our big riding arena barn (where the pigs spent their last couple months) as a lambing barn.

A few pictures of the move (click on any picture to start a slideshow with captions):

Lessons learned: When we moved the pigs to their deep-bedded barn, we loaded them all on the trailer.  We later realized it would’ve been easier and less stressful for everyone to walk them over instead. This time, we decided to walk them over and we learned that…

1. Sows and boars, who are used to being herded and are familiar with the field to which they’re moving, are much easier to herd than to load on a trailer.  It was a leisurely 15 minute walk.

2. A group of twenty growing pigs, who don’t remember that field where they were born and have never been herded, should be loaded on a trailer.  They’re a complete disaster to herd; one will inevitably try to go back to where he came from, convincing all the others to run back in the wrong direction as well.  Everyone, human or pig, gets hot and tired and frustrated. It took us about an hour and a half to get them the same distance as their parents!  An outsider might have found it a pretty funny spectacle.  In the moment, pigs outsmarting us was not funny.

And now, we’ll continue with the Meet Your Meat Series

Meet Your Meat: Hereford Hogs

Our animals’ welfare is our number one concern at Dry Ridge Farm.  We’ve chosen to raise animals because we enjoy having them around and taking care of them, so we make sure they’re as happy as possible while in our care.  That’s why our hogs spend their lives out in our pastures, rooting for grubs and nuts and soaking in wallows with their buddies.  That’s also why for a couple months this winter, we moved them into one of our huge open air, dirt-floored barns.  The record rainfall this winter was threatening to wash away our fields and more importantly, the wet and cold was threatening our piglets… and making them miserably cold.  Now, everyone’s back on pasture, and we think we’ve found a shelter system that might make them comfortable enough to spend the winter out there as well! Want to know more about it? Check out our latest website post at dryridgefarm.org .

We’re different from most pasture-raised pork farms in this area in two main ways:  we have a purebred herd of heritage Hereford hogs, and we breed and raise our own pigs.  We chose Hereford, not only because they’re beautiful pigs, but because they’re on the American Livestock Breeds Conservancy conservation priority list.  They’re a heritage hog, developed in the U.S. in the early 1900s, and there are only about 2,000 of them in the country!  They do well on pasture, grow quickly, have just the right mix of fat to lean, and are excellent mothers, a trait that many other breeds lack.  Breeding them on our farm allows us to know exactly how our animals are treated starting at birth.  Our piglets are certainly happy to be on grass with their moms and our sows get to make their own nests in their farrowing huts, to which they come and go as they please.  Plus, it’s just fun having itty-bitty piglets running around and watching momma care for them!

Our sows and boar are the only animals on our farm with names. We started with three sows and a boar last February, and this year, in February, we added seven more gilts who will hopefully have litters, therefore becoming sows, in the next couple months.  If you ever want to visit the farm to see what’s going on here for yourselves, you’ll get to meet Gertrude, Celeste, Clementine (who’s more orange than red), Valentina, and Jack… and get to brainstorm name ideas for the five girls we have yet to name.

Hogs, Home, Lambs, Meet Your Meat, Monthly Updates

New Boar, Surprise Lambs, Stolen Truck… you know, the usual.

The Truck

“Man, that’s a LOT of scrap metal!”

trailer with hog huts

That’s what I imagine the guy said when he saw our trailer, loaded down with our brand new hog huts, and at the time, connected to our truck, parked in the lot this guy happened to pass through.  And I imagine that was the only thing on his mind (and $$ signs in his eyes) when, in broad daylight, he smashed the window, pulled out the ignition column, revved it up and drove the whole rig out of the lot.

Lucky for us, a) scrap yards tend to be closed on Sundays, and b) most opportunistic thieves often aren’t thinking crystal clearly.  And so, after meeting with the police, Graham and his buddy drove around the neighborhood and spotted the “hidden” truck (without trailer) in a lot ten blocks from where it was stolen. When the cops arrived, they found the trailer unhitched behind some tractor-trailers, hog huts and all.  And we consider ourselves crazy lucky.

A few lessons learned here: 1) drive home as quickly as possible when hauling a load of metal (though it was really just in the wrong place at the wrong time), 2) comprehensive insurance is probably worth adding to car/truck policies…

The Lambs

A couple weeks ago, Wendy came down from doing chores and told Graham… “so… #207’s bagged up.”  #207 is one of last Spring’s lambs. She was supposed to be in the midst of her first breeding… not a first lambing (bagged up means her udder was full).  It seems the ram get to the wrong field at just the right time, in November, and so last weekend, during evening chores, here’s what we saw:

Surprise Lambs1 Lamb Surprise2 Lamb Surprise 3

Photo quality isn’t great: Sorry; it was pouring down rain. That’s why they look a little glum.  They’re also brand spanking new in these pictures… not even totally cleaned off yet.  Lambs certainly aren’t that bad a surprise! She’s a young mom, but not crazily so, and we’re lucky that she’s a good one: attentive and able to keep track of them in all the tall grass we’ve got! Babies and momma are doing well after their first week.

The Boar

Goodbye Marvin, Hello Jack! We got ourselves a new boar. He’s a bit prehistoric looking, but he’s a good-looking registered Hereford who’s proven.  Why did we get him, you ask?  Because Marvin wasn’t doing the one job he’s assigned to do (is it really so much to ask?).  We had several gilts and sows come back into heat for two, even three, months in a row.  Boars really aren’t supposed to “miss.”  That, and he had arthritic back legs, even though he was only two years old.

MARVIN- really pretty, low testosterone
JACK – Not so pretty; high testosterone!

We’re happy to report that Jack seems to be getting his job done without complaint!  The ladies were a bit intimidated by him at first, but they’ve been going through phases of being head over heals in love… for three days at a time. He’s way more impressive and intimidating than Marvin was: good traits for a boar to have.

And now, we’re starting a new section of our farm updates, the Meet Your Meat Series.  It seems appropriate for Part 1 to be about the product with which we started, and one that we just processed our first batch of the season last week!

Meet Your Meat: Red Broiler Chickens


We raise all of our animals on pasture because we want them to be able to exhibit their natural behaviors so they’re happier and healthier animals.  Our Red Broilers spend their first three weeks in our brooder before moving out to our pastures, spending their days in the sunshine, foraging for insects and worms and taking dust baths.  We move them to fresh grass daily, which not only allows them to forage in brand new grass, but gives them the chance to eat the parasitic worms that could harm our sheep, while leaving behind just enough fertilizer to help our pastures thrive!  Unlike conventional birds, which are typically fed medicated feed from day 1, we never give our chickens any meds.  We know that a bird that’s well fed and watered and living in a clean environment, shouldn’t get sick. In fact, we’ve only had one sick chicken in the two years we’ve raised them!  We’ve lost some to predators and smothering when it’s cold, but only one to illness!  So, you can rest assured that you’re eating an all-natural, healthy product: a bird that had a happy life, while improving our pastures’ health by doing what it does best, being a chicken.

Why Red Broilers, over other breeds of meat birds?  Primarily, because they have the best flavor and texture, but there are reasons for that! Red Broilers were developed in the 1960’s as ideal chickens for pasturing.  The most popular meat bird, the Cornish-Plymouth Rock Cross, was developed for its very rapid growth rate; conventionally raised Cornish Crosses can reach a market weight of 4-5 pounds in as little as five weeks, which, while good for mass production, leads to skeletal problems, lameness, and low muscular development, which we think accounts for the decreased flavor in their meat.  Our Red Broilers, on the other hand, grow more slowly, reaching market weight after 9 to 11 weeks, which is less taxing on their bodies, and allows them to be more active.

Animal welfare is our #1 objective at Dry Ridge Farm; we’re proud of the way our animals live out their lives here, and we think you’ll notice how a healthy, active life improves the flavor and texture of all of our products!

Hogs, Lambs, Land Improvements, Monthly Updates, Uncategorized

A Busy Week & Our First Press!

We just wanted to do a quick post to let you know of a couple articles about the farm and to update you on goings-on this week.  Thanks to Bryan Sullivan for writing us up for the Carolina-Virginia Farmer, and to Adam Hayes for hooking us up generally.  Adam, of Red Stag, got us in touch with Bryan for this article and for the lamb class we presented to AND he’s to thank for our excellent farm feature dinner last weekend!

An article about our farm and the increase in pastured meat producers:

Click to access scv010.pdf

At the end of this post is the text from an Asheville Citizen Times article about the Future Farmers of America (FFA) lamb class to which we presented.

This week has honestly been a bit crazy, and the three weeks of rain has made for quite a bit of mud to contend with these days! Here’s a synopsis:

Our ewes moved into the lambing barn

lambing barn move2

Lambing barn move


That was after Graham made the barn door, which we hung like this (good thing Graham has rock-climbing experience and gear!):

P1030570 P1030569 P1030566

We had more piglets on Saturday, December 30th! She had 13, lost 3 in the first few hours, but we still have ten piglets, which makes us very happy! She’s an excellent mother, and it’s been fun to watch how careful she is with the little ones.  Often, the piglets are bundled on one side of the farrowing stall, and momma will dig a little trench next to them, lay down on the opposite side of it, then push them into the trench where they can snuggle up to her and eat. Animal mothers are truly fascinating to watch.

Piglets nursing - Rd. 2

Pig pile! A good way to stay warm.
Pig pile! A good way to stay warm.

Piglets Round 2 - 2 Piglets Round 2

We also had baby rabbits! 21 of them this time. Our numbers are getting better on bits!

P1030601 P1030602

We moved the growing hogs into a new field, where they seriously bounced for joy at all the new grass and the straw!

Moving the new home to the field.
Moving the new home to the field.
Home Sweet Home
Home Sweet Home
From mud dirt....
From mud dirt….
To fresh grass! (or new mud to make)

And turned the growing hogs’ old barn into a laying hen barn, with new doors and roosts. 400 new layers moved in on Saturday night… in the midst of some serious wintery weather. We got pullets this time, which are about 5 months old, so just starting to lay.  We let them outside for the first time yesterday… and they’re getting used to feeling outdoor grass and sunshine for the first time in their lives!

Framing things out
Framing things out
Doors completed, roosts and feed hangers added, and girls moved in!
Doors completed, roosts and feed hangers added, and girls moved in!

Hen feeder

Their first taste of the great outdoors!
Their first taste of the great outdoors!

New Layers

That about sums it up. Happy holidays and happy New Year to all!

Below is the article from the Asheville Citizen-Times – Author: Casey Blake; Date: Nov. 19th

North Buncombe learns about lamb from farm to table

Adam Hayes hearts lamb.

At least that’s what the sticker he was wearing Wednesday said, as he led a special lamb butchery lesson for the students of North Buncombe High School.

About 40 students from cooking and agriculture classes at the school heard from local farmers about the lamb production process. They also watched a cooking demonstration by Hayes, executive chef at the Red Stag Grill for the Grand Bohemian Hotel in Asheville, in a presentation detailing the lamb’s journey from farm to table.

Wendy and Graham Brugh, of the new Dry Ridge Farm in Mars Hill, told students how they raise the lamb, what kind of work goes into small family farms and about the direct marketing process to local chefs and farmers’ markets.

Hayes demonstrated how to prepare the different cuts of lamb meat, how chefs can be creative with the dishes and even served up samples of lamb entrees that go for $30 -$45 at the Red Stag Grill.

“A lot of these kids have never even tasted lamb before, so it’s great to be able to expose them to something new,” Hayes said. “It’s a different experience to be able to see things first-hand.”

Wendy Brugh told the classes about their decision to work with sheep and talked about the declining number of small family farms, especially among young people.

“For us this was really a lifestyle choice,” Brugh told the class. “We both like working outdoors and working with animals, and we really enjoy the relationship building that comes with direct marketing the products,” she said.

“Small family farms have really been declining in recent years,” she said, “especially with younger people. Eighty-three percent of farmers are older than 45 and the average age of a farmer these days is 57 years old. So we’re very interested in bringing younger farmers in and showing how you can really make a living at it.”

The presentation was organized by North Buncombe Future Farmers of America alumnus Bryan Sullivan, co-owner of Write Away Inc. editorial company, and a former chef himself.

Sullivan was writing an article for Carolina-Virginia Farmer on a local chapter of FFA, and learned that while kids in one class at North Buncombe were learning about the basics of lamb production, they had little idea of what happens to the product once it leaves their hands.

“The interest in helping these kids learn more about the overall business and marketing side of lamb farming was so well received by not only local groups, but regional and national participants as well,” Sullivan said.

Sullivan lobbied The American Lamb Board, based in Denver, to donate reading materials, lamb-cut charts, posters, cookbooks and the stickers modeled by Hayes and got the Virginia-based Border Springs Farm to donate lamb for the class demonstration.

“I think it’s just really interesting to know where my food comes from,” said senior Sydney Shrimplin, “and the lamb was pretty amazing. I’ve had lamb before but never like that.”

“Honestly, this is what happens when you have a great alumni association,” agricultural education teacher Justin Gillespie said.

“It makes a big difference for the kids to be able to learn about this stuff from people who do it every day, to see that application aspect,” he said. “If they know what the application will be, they pay a lot more attention and we saw that today.”

Hogs, Meet our animals, The Beginning

Piglets, piglets, piglets (x8)!!!!!!

They have arrived!!  We had our first gilt become a sow this morning, with her first litter! Graham even had his first experience watching momma in action, since she’d had four when he went to feed her this morning, and now seems to be done with a grand total of ten piglets born (for the majority of you who have no idea about such things, ten is excellent for a first time momma).  Two of the wee ones were born in bad shape, and didn’t make it, but we’ve got 8 right now, and Mom is doing an amazing job caring for them… responding to squeals, easing herself slowly down as she readjusts to feed them.

Enough chatter… here are pictures. Hands down the most exciting day on the farm yet! (Lambs were exciting too, but man, these little guys are adorable). Meet our five new boys and three new girl piglets.

Piggies have their ears all slicked back when they’re born!

Eating like champs!

A bit more spread out after we returned the male piglets to their momma. It’s easier on everyone to get some things done as soon as possible, and we don’t want five boars in our herd! Momma accounted for everyone, then eased herself down where she knew her babies weren’t under her. We’re excited she’s a good mom so far!

Another great day at Dry Ridge Farm, with an ever expanding family!