Tonight, after a mentally disheveled and hectic day, I am creating a grassfed Belted Galloway stew with carrots, onions, potatoes, lots of garlic, and whatever else looks good.
Our stewmeat thaws nicely, is cut down into about one inch chunks, and tastes wonderful.
Tomorrow we are looking forward to meeting some prospective farmers, and introduce them to pastured pig farming the way that we do it. Apparently these folks have researched the pig breeds in the same fashion that I did and came to the same conclusion; Tamworth is a really good eating pig. That is why they are coming here to meet our Tamworths.
I have to stir my stew.