Yes, you’re right – we’ve been a little idle when it comes to our recent efforts at website administration. What can I tell you? It’s wintertime and greedy pigs are clearly the sort of creatures that hanker after a spot of hibernation.
Anyhoo, the unseasonably warm February weather has brought us snuffling & grunting from the back of the ark, and so planning for the months ahead is once again well under way. Veggie beds are being tilled, seeds & sets are being planted, troughs & drinkers are being scrubbed and electric fences are being repaired. We’re heading back into production!
The winter lull hasn’t been entirely fruitless though – we’ve already confirmed a few food fairs for later in the year and right now we’re in the middle of negotiations with a second retail outlet for our jams and pickles, so the general direction of travel is still positive. All painfully slow, as always, and we’re still very much at the ‘baby steps’ end of the entrepeneurial spectrum; however, each sale that we make and every new conversation with a potential stockist that we have is adding to our business momentum, all of which is hugely exciting.
Whilst this picture might not entirely drive-home the nature of today’s weather, the set of dripping waterproofs and mud-covered wellies sat in the hallway are testament to the fact that our otherwise fairly pleasant summertime has taken the day off. It’s like Rangoon out there this morning.
On the whole, rearing pigs is both a fascinating and rewarding occupation, and one that we’re wildly excited about pursuing in a more substantial way as the months progress. All that said though, there are some mornings – potentially those where a tincture or two may have been enjoyed the previous evening – when being forced from a warm bed to trudge miserably through mud and poo to clear out a sludge-laden Mexican hat feeder whilst being assaulted by sweaty, screaming, drooling pigs is simply not top of the pops, even for the biggest fan of all things porcine.
Given that we’re now only ten days from bringing the 2017 batch experience to a conclusion, close attention is suddenly being paid to the long-range weather forecast, in the hope that their final morning is a dry(ish), clean(ish) and relaxed(ish) affair – rather than becoming a Benny Hill blooper reel featuring three crap-covered pigs running around a mudbath being chased by a dung-encrusted, well-upholstered bald bloke.
Clearly, offerings to all of the relevant household deities will be made in the coming days… no point in taking any chances.
We’ve over-shot the runway a bit in terms of how long we’re keeping Batch 1 versus the store of food we calculated we’d need… it’s not going to get us through to the end of the month.
This being the case, we’ve used the opportunity to try another organic feed provider – just as a comparison. Thus far, all the pigs we’ve kept have merrily dined upon tucker from the chaps at Hi Peak – purveyors of fine organic fodder at more the reasonable prices. “So what were the results of swapping the nosh?” I hear you ask. Well, I’m not sure whether it’s down to the fact that the stored Hi Peak food was getting to the end of its shelf-life, or that this new grub from Allen & Page is just fundamentally made from more appealing stuff; however, either way, it’s clearly the piggy equivalent of crack-cocaine, as the gang nearly killed me in the rush to get to the Mexican hat feeder when the dinner gong rang yesterday evening.
So, all’s well in the nutrition department – next job this weekend is to work out where all that feed’s going, so it’s time to break out the tape measure and calculate latest weights. For those of you that aren’t entirely au fait with gauging the poundage of a pig, you’ll be pleased to hear that it’s all very simple. Essentially it’s the circumference of the body just behind the front legs (or the ‘heart girth’, as it’s known) squared and then multiplied by the length from ears to tail – the sum of which is divided by 400 to give the overall body weight. Easy when you know how; however, it does rather beg the question “who the hell was it that woke up one morning and decided it was a good idea to go around squeezing and measuring pigs in an attempt to guess their weight?”.
Whilst we’re in essential maintenance mode, there’s another task which needs to be performed this weekend – one that could either be an absolute breeze or, on the other hand, could as easily turn into complete Armageddon. It’s time to dig out the pliers and stick identity tags in the little darlings’ ears. A two-person job this one, so wish us luck!
As some will already know, I’ve been playing about with the idea of a blog for some time – thus far primarily doing so by boring people rigid with monosyllabic burbles and accompanying photos on Facebook. The results have been less than earth-shattering, which hardly surprises me, as it’s really not a great way to wax lyrical about the stuff we’re up to. And let’s face it, there’s only so many pictures of pigs and chickens eating breakfast / dinner / lunch (delete where applicable) that your average person can stomach.
Having built a few websites in the past I thought I’d have a go again; however, given that we live in such a connected world nowadays, with so many platforms through which to consume content and so many devices with which to access them, it very quickly became apparent that I was wildly out of my depth. Time then to abandon all hope of ever becoming a technical legend and call instead upon the social media professionals… ho hum.
So here it is, the opening salvo in what will hopefully prove to be a relatively rewarding experience for all concerned. Let’s start with a picture of pigs eating breakfast / dinner / lunch (delete where applicable). Plus ca change…