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Piglets!!!

written by

Katrina McQuail

posted on

January 31, 2016

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I'm at that age where everyone is having babies. My facebook news feed is full of my favourite people, photos of their ultrasounds, newborn pictures and then photos of their wee one(s) as they grow. Someday I may join them in the realm of human babies.


But in 2015, I became the proud "parent", "father" even, of 18 piglets. Some of you may be confused by this. But, having been the primary provider of artificial insemination (AI), I feel that I can claim being directly responsible for both Sneeze and Hiccup's litters of piglets. Bryan gets credit as well.


I came back to the farm full time, permanently, starting January 1, 2015. Pigs have always been one of my favourite farm animals, and I decided that if I was taking over the farm business from my renowned parents, I needed to make part of it - me. So, we purchased 2 certified, organic Berkshire/Duroc gilts from friends and I started my steep learning curve about everything pig.


We've raised pigs for years from chunks. Pasturing them, feeding them, providing them with an incredible life, before finishing them. But... We'd NEVER bred, farrowed and raised piglets up from birth. So, why not now?


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Lets just say that there is a lot, A LOT, of information out there about how old, and what weight you should first breed your gilts at. Then there is even more information about detecting their heats, how to get them to show their heat and the fine art of breeding. You tube and google definitely provided an ample amount of opportunities for me to have questionable search histories.


With the help of a local pastured pork guru - Jeff, the wisdom of my seamen delivery person - Louis, and the humour and support of my neighbour - Jake and support of my parents and other MPOF folks, we managed to get both Hiccup and Sneeze pregnant. Then, when we did the math about what 3 months, 3 weeks and 3 days was from the various times they could have gotten pregnant, I realized that the majority of them were while I was away as a voluntary crew member on eXXpedition Amazon.


In December 2015, between them, Sneeze and Hiccup gave birth to 18 wonderful, healthy piglets that we are currently raising up for our delicious early summer pork. They can't wait to meet you at the May open farm days!


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Nose-to-Tail Eating: Buying Organic Offal and Traditional Cuts in Ontario

Nose-to-Tail Eating: Buying Organic Offal and Traditional Cuts in Ontario

Nose-to-Tail Eating: Buying Organic Offal and Traditional Cuts in Ontario If you are searching for organic offal, traditional meat cuts, or pasture-raised nose-to-tail meat in Ontario, you are not alone. More people across the province are looking beyond steaks and chicken breasts and rediscovering how previous generations cooked by using the whole animal with intention and respect. At Meeting Place Organic Farm, nose-to-tail eating isn’t a trend. It’s how we’ve always approached farming and food.  If you know Tony McQuail, you know how much he loves to cook beef tongue. We raise certified organic, 100% grass fed beef, pork, and chicken, and make a wide range of traditional cuts and offal available to customers across Ontario through our online farm store and delivery routes. What Does Nose-to-Tail Eating Mean? Nose-to-tail eating means using as much of the animal as possible including organs, bones, and traditional cuts rather than relying only on a small selection of popular muscle meats. This approach: Reduces food waste Respects the life of the animal Provides nutrient-dense foods often missing from modern diets When animals are raised on pasture, fed a natural diet, and processed carefully, these cuts are not only usable — they are deeply nourishing and flavourful. Organic Beef Offal and Traditional Cuts Available in Ontario Our grass-fed, grass-finished beef is certified organic and raised entirely on pasture. Alongside familiar cuts, we offer a range of traditional beef options that support nose-to-tail eating: Beef liver Beef kidney Beef tongue Beef cheeks Oxtail Beef bones and knuckle bones (with and without marrow) Nose-to-tail ground beef These cuts are ideal for bone broth, slow braises, stews, and traditional recipes from many cultures. Beef liver, for example, is one of the most nutrient-dense foods available, while oxtail and cheeks create rich, collagen-filled meals when cooked low and slow.Here's a recipe to try for Jamaican Oxtail Stew. Pasture-Raised Pork Offal and Heritage Cuts Our pork is pasture-raised and certified organic, living outdoors where they are able to root and wallow. Pork is particularly well suited to nose-to-tail eating, and many traditional cuisines rely on these cuts. Available pork offal and traditional cuts include: Pork heart Pork kidney Pork tongue Pork trotters (feet) Pork tail Pork jowl and pork jowl bacon These cuts are prized for their flavour, fat content, and ability to enrich soups, stocks, and slow-cooked dishes. Pork jowl, has long been used as a flavour base in traditional cooking, while trotters are naturally rich in gelatin for broths. Organic Chicken: Using the Whole Bird Whole-animal eating is especially important with poultry. Our organic, pasture-raised chickens and only raised between April and September because our midwestern Ontario weather is too cold for them to pasture outside beyond that.  They are processed with care, and we make a full range of nose-to-tail chicken cuts available: Chicken livers Chicken hearts Chicken gizzards Chicken feet Chicken backs and necks Chicken feet, backs, and necks are excellent for deeply nourishing broth, while hearts and gizzards are traditional staples fried, stewed or sauteed. These cuts are often overlooked, yet they are some of the most affordable and useful items in the freezer. Why Ontario Customers Are Choosing Nose-to-Tail Meat Across Ontario, customers are rethinking where their meat comes from and how much of the animal they’re actually using. Nose-to-tail eating appeals to people who want: Less waste and more sustainability Better value from high-quality meat A stronger connection to their food traditions Buying offal and traditional cuts also supports smaller organic farms by allowing the entire animal to be used, rather than only a small percentage of popular cuts. How to Buy Organic Offal and Traditional Cuts in Ontario Meeting Place Organic Farm offers online ordering and scheduled delivery routes across Ontario. Availability varies seasonally, as we raise and process animals on a small scale, in alignment with organic standards and animal welfare. The best way to stay informed is to join our email list, where we announce restocks, bulk beef, pork, and chicken availability, and delivery dates. If you’re new to nose-to-tail cooking, start small: Add bones or chicken feet to your freezer for bone broths Try ground meat blended with organ cuts, what we call our Nose to Tail ground beef Slow-cook tougher cuts like cheeks or tongue These foods don’t require complicated recipes just time, care, and good ingredients. Eating with Intention Nose-to-tail eating isn’t about perfection. It’s about choosing food that aligns with your values, respecting animals, supporting organic farming, and reconnecting with how food has been prepared for generations. For customers across Ontario, we’re proud to offer certified organic, pasture-raised beef, pork, and chicken including the offal and traditional cuts that make whole-animal eating possible. To see what’s currently available, visit the farm store and join the email list at the bottom of our homepage for updates on upcoming deliveries.

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Meeting Place Organic Farm

  • 86016 Creek Line, RR1
    Lucknow ON N0G2H0
  • 5195282493