Welcome to our pork loving ag blog where we are Hog Wild about farming. Here in Missouri, at Bacon Blogger HQ, we roll with around 44,000 snouts a year--all of which enjoy indoor accommodations. We want to share our story of family, farming, and food with you! So, stick around to learn about a real farm family and see what modern pig farming is all about...maybe you'll go hog wild too.
It is only by softening and disguising dead flesh by culinary preparation
ReplyDeletethat it is rendered susceptible of mastication or digestion, and that the
sight of its bloody juices and raw horror does not excite intolerable
loathing and disgust.
~Percy Shelley