Eating Local Meats


Gavin DinnelOne of the goals I’ve had ever since we started here at Dinner Time Farm was for 95% of our meat consumption to be raised here on our farm, caught by us, or traded for from other local producers.  

That seems like quite a lot, doesn’t it? It certainly was a little daunting at first, but now that we are into our second full year of raising animals I feel much more confident about us being able to reach this mark. But what does 95% of our meat consumption look like? What do I need to shoot for?

For us, we enjoy eating a variety of protein and we want to have a freezer full of different types of meats to meal plan with. This year I really think we can get very close to meeting this goal and this is how I plan on doing it.

The main way we will meet this goal is raising pork. Pork is the mainstay of our meals and the mainstay of our farm. It is the one thing we’ve done here that pays for itself and we are able to use extra pigs that we don’t sell to trade for other local food and meats to meet our goal.

Dinner Time Farm Pork Chops

This year we set aside two full pigs just for trades! So far, we have trades set up for canned salsa, canned spaghetti sauce, green beans, juice and jam. Forty pounds of rabbit and monthly loaves of bread and milk! We of course also have one pig set aside for ourselves, and that should be around 120 pounds of meat in our freezer.

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