Hand Hewn Farm: https://www.handhewnfarm.com
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Hey ya’ll, I’m Jess from Roots & Refuge Farm
Welcome to a place that feels like home. A small farm with a big family. We hope you’ll pull up a chair, grab some coffee and visit awhile.
There was a time that all I wanted in the world was a little farm where I could raise my family and grow our food. Now, that is exactly what exists outside my door. In watching it unfold, a new dream was formed in my heart – to share this beautiful life with others and teach them the lessons we’ve learned along the way. Welcome to our journey, friend. I am so glad you’re here.
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WHERE TO FIND US (Some of the links here are affiliate links. If you purchase through our links we’ll receive a small commission but the price remains the same – OR BETTER – for you! Be sure to check for any mentioned discount codes.)
– Our Website: https://rootsandrefuge.com
– Sign up for our newsletter: https://rootsandrefuge.com/yt-signup
– Abundance+ (Grab a FREE 7-day trial): https://rootsandrefuge.com/yt-wilder-still
– Shop our Stickers & Shirts: https://rootsandrefuge.com/yt-shop
– Order my book First Time Gardener: https://rootsandrefuge.com/yt-ftgbook
– Growing Gardeners Course: https://rootsandrefuge.com/yt-ggcourse
– Instagram: www.instagram.com/roots_and_refuge
– Facebook: https://www.facebook.com/rootsandrefuge/
– Email Us: rootsandrefuge@yahoo.com
– To drop us a line:
PO Box 4239
Leesville SC 29070
– To have a gift sent to our house from our Amazon wishlist: https://www.amazon.com/hz/wishlist/ls/SFA0IZHZRCOZ?ref_=wl_share
– To support us through PayPal: https://www.paypal.com/paypalme/jessicasowards
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PRODUCTS WE LOVE – You’ve probably heard me talk about these things a million times, so here’s where you can order them (and get a discount with my code!):
– Greenstalk Vertical Gardens (Use code “ROOTS10” for $10 off your order): https://rootsandrefuge.com/yt-greenstalk
– Squizito Tasting Room (Use code “ROOTS” for 10% off your order): https://rootsandrefuge.com/yt-squizito
– ButcherBox: https://rootsandrefuge.com/butcherbox
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Lord if I had a dollar for every critter Ive butchered over the last 30+ years. I dont do a lot of salt curing. The cure messes with my gut so I do what I call the old standard, I smoke the majority of my meats. I do all my own butchering and processing. A very valuable skill set that everyone should know how to do. If you raise your own animals, butcher and garden, you will survive! Im very thankful I know how to do these things and do them fairly well. Not bragging just stating the facts. Fantastic video as always. Keep them coming and GOD BLESS!!!
My friend raised Mangalitsa pigs for at least 4 years. She just got out of the pig business because her woods weren't providing for them anymore. They were getting out too. She loved them and she bred them and sold many piglets. So thank you for explaining how and why you salt cure it! We like Berkshires. We raised two guilts and they were amazing. We have raised several types of pigs, Yorkshires two times, Poland China/Duroc Cross, and then the Berkshires. We like the Berkshires so much that we want to keep raising them. I have never seen Old Spot pigs around here in Minnesota. I didn't know about them. We got our first pig breed, the Yorkshires because they were pretty easy to find. We went to a small farm animal sale and they had Yorkshires for sale. It'll be fun to follow your adventure with your pigs.
I found this so interesting and really appreciate learning something useful about the different breeds of pigs. Seeing what you get from the Mangalitsa on the table, really was a picture worth a thousand words. Thanks for this super informative video!
Had to pause a second just to say thank you! This is where we want to be asap which could be a while yet, so much to learn and do in preparation still.
Have you heard of Idaho Pasture Pigs? I was curious if they were high fat or less.
For my household Duroc and Hampshire s and Blue Butts are the best meat for me. I feed pig feed and fruit and my meat is great quality and weight.
I love food science videos! I find meat curing absolutely fascinating! I ended up following a youtuber from China because her family does all their own pig processing. They also do a bunch of preserving in some very interesting old school ways. It's like seeing the beginning of the food science and what you are doing is updated food science with extra tools. Thank you for sharing your experiences and I look forward to what you do next.
When I was a young girl, my Grandma made the most delicious molasses and oatmeal cookies. Her secret was that she always greased her cookie sheets with bacon grease. I remember making lots of trips to the cookie jar.
Envious of all that lard!!! You’re going to be making some fine eats with that.
I don't like paté (usually containing animal organs), but I love rillettes (mostly meat content). Here in France it's very popular. Great for apero, little snacks before eating main meal. Try duck rillettes, they are very nice.
That fat is the fuel, just compare it with the importance of fuel in economy! Cold smoked fat (pancetta or any), thinly sliced, with homemade bread and a couple of claws of garlic is the winter superfood for hard working people as well as for developing kids.As much as I love olive oil (and we grow lots of olives here), nothing compares to food prepared with pork fat, not even close!!!
Fat is AWESOME!
Love your videos, I wish I had known more about all this when I was younger. God bless
We are a hunting family , 90% of our red meat is game the majority is Moose, deer we get made into sausage/pepperoni and keep the back straps . I grew up in a farm and our kids learned at a very thing age where their food comes from and helped in the processing of it starting with the meat chickens and turkeys I raised .
Lot a work ! Hand Hewn has a circuit now, of NC and SC homesteaders.
Seeing Benny with that knife made me remember him helping you in the garden as a 4yr old, my how he's grown .
I think there is value in learning with you – I know I enjoy watching you learn all these new skills plus I get to pull little bits and pieces for myself where I can 🙂 go easy on yourself sister, and as always – thanks for sharing!!
Thank you for being such a wonderful resource of knowledge.
I grew up on a farm from 1954 to 1974 when I joined the U.S. Navy. Our smallish farm in Maine supported our family of ten. We raised, usually, three Landrace pigs each year. I would highly recommend this breed as they are a longer pi with lots of good bacon.
thanks for the heads up about meat
I love your honesty. 'I do not know how to do this so I am learning' is a great way to live your life. Hand Hewn Farms are probably the best teachers you could find. And I love your clear explanations of what you are doing and how the different breeds of pigs grow.
Thank you for explaining the differences in breeds. We're not ready to raise our own meat yet, but when we are, we'll have the knowledge to choose the right breeds for our needs.
I love that you have been posting for 3 day in a row I love your videos