The Crowded Acre: Where’s the Beef?

By Jen Welch
I have built my business primarily around the growing of pigs and the production of pork. From the breeding board to the farrowing stall to the finishing paddock to the butcher to the fork, I do pork and I do it well. So it should come as no surprise that when I opened my food truck, pork would sit front and center on the menu. When customers ask me what they should try, I usually suggest the roasted pork street tacos – a recipe that is my dad’s and was the inspiration for opening a food truck in the first place. But not everyone is familiar with street tacos and empanadas and, on occasion, we get a customer who just wants a burger and fries. But I don’t have that on my menu, and I’ll tell you why.

Read more

The Crowded Acre: Drinking Leads to “Porking”

By Jennifer Welch

I’m hitting my stride.
I’ve always known that I was a whiskey girl. Whiskey. Bourbon. Single-malt Scotch. Maybe a blend if you force my hand. Neat. Always neat. This I know. But my stride has nothing to do with that. No, my stride has more to do with curly tails and round snouts, curious minds and hearty grunts. My stride is pork. I take porking very seriously, as it is my business. More of an art form, really. The art of raising pigs for nourishment. This I am coming to know.
Luckily for me, these two things go hand in hand. Like pieces of a puzzle, they fit together in a way you might not expect at first. In fact, drinking and porking, as it were, go together in more ways than one. (I should know, says the mother of three.) Although, for safety’s sake, I do feel inclined to point out that we enforce a strict two-drink maximum if you plan to wander into our pigpens.

Read more