Wow, this woke me up! Wild Russian Boars

[Guest guest]

I knew bits and pieces of this story but not the whole Pig to Pot journey until

I read the feature article by Locavore Food Critic RICK NELSON in the 1-6-11

issue of the Minneapolis Tribune. It's a very interesting story. We ALL need to

hear some farm success stories! This is one.....

MIKE & VALERIE FOLEY of HOUSTON, MN have been raising (so-called) Wild Russian

Boars, bison and Highland cattle for 35 years down in southeastern MN. Sadly,

they are the only producers of the " Wild Hogs " in the Midwest due to restrictive

ordinances that prevent potential escapes of hogs that could easily go feral

(according to the authorities).

According to the article, the ration is based on a diet of corncobs,

high-moisture hay, oat pellets and other roughage. The augment the ration with

apples, pumpkins and other bartered vegetable and fruit goods from neighbors.

They maintain a herd of about 100 of the Russians but are also starting another

crossbred hog operation on site. Apparently the gilts and boars are kept

separate for life and apparently they don't castrate the boars. This is odd

because the average slaughter age is 18 months, twice the norm. They have a

WAITING LIST for all the meat, at TWICE the going rate for pork!

There are two concentric rings of concrete bunker walls that surround the barn

where the pens holding the " wild " hogs live. This is the high security that

comes with the territory for the breed. The Foley's must be used to

industrial-strength fences since they maintain a bison herd of 250.

The Foley's slaughter at a plant I'm familiar with, the mom & pop BURT'S MEATS

of Eyota, MN, about 40 miles from their farm. The carcasses vary from 125-175 (I

assume the gilts are sold as " wild boar " as well, but I don't know) and are most

often sold as primal cuts (4-6 pieces) to restaurants such as HEARTLAND

RESTAURANT of St. . (www.heartlandrestaurant.com). where chef LENNY RUSSO

continues to lead the way for producers of artisanal meats, milk and eggs. He

pays over $500/hog. Chef Russo carves the primals into roasts and chops, makes

his own braunschweiger and kidney cassoulet. The tongues are pickled, and head

cheese is made from the head. They also make their own prosciutto. Some of the

wild boar is also available from COOKS OF CROCUS HILL

(www.cooksofcrocushill.com).

Think LOCAL when you go out to eat!!!! EATERS DETERMINE HOW WE FARM!

Please don't settle for Sysco-Truck food from Factory Farms, no matter how well

the cook gussies it up.

These brave chefs will not survive unless we support them.

Most importantly, the Foley's know how to DIRECT MARKET. Daughter sends

out an email to over 12,000 subscribers! Check out MONEY CREEK BUFFALO RANCH at

www.buffalogal.com or 507-896-2345. Rick (I love him!) recommends their

" life changing " bacon (if you can get it!). Sow bacon that is worth every penny

(and more) of the $14/pound.

Suuu-Weeettt!

Will Winter

PS Let's all shoot a quick email to RICK NELSON (rdnelson@...) and

THANK HIM, he's the most powerful voice for access to LOCAVORE food in MN!

[Guest guest]

Yes, here's reason to celebrate and applaud some good news! Here's the link to

the article, where you can leave a comment in addition to Will's suggestion of

emailing the author. By the way, the photos are great, too. Oink!

http://www.startribune.com/lifestyle/taste/112902719.html?elr=KArks:DCiU1PciUiD3\

aPc:_Yyc:aUoaEYY_1Pc_bDaEP7U

>

> PS Let's all shoot a quick email to RICK NELSON (rdnelson@...) and THANK HIM,

he's the most powerful voice for access to LOCAVORE food in MN!

>