Pig Wing Farms

11/29/2025

Operation see what’s living in this hole in the random junk pile left on the property is underway. I honestly don’t know that anything is anymore, but I’m willing to bet at some point it was a fox. The birds are all sleeping outside (their choice, not mine) and no predators are getting them currently so I’m guessing this hole might be vacant, but we will see if that is true or not.
Motion sensor on! Video recording on!

Have a good night everyone. This tired farmer is off to bed.

11/28/2025

11/28/2025

In just a couple of short weeks we will welcome a litter of Meishan piglets on our farm. Imperial Midnight x Odd Bird Earl will be proud parents again.

We’re still in full gratification mode over here as we are blessed by our farm, blessed by those we work with, blessed by the life we’re able to live. Following close behind this litter will be Imperial Myrtle (2) x Imperial Maverick. This will be Imperial Maverick’s last litter PLANNED on our farm. We reserved one of his last offspring and we will be keeping an offspring from this upcoming litter as well.

If you are getting ready to add Meishan pigs to your farm chat with us to see if our farm is a fit for you and if Meishan pigs would be what your farm is looking for.

All of our Meishan breeders are registered meaning if registered livestock is an appeal to you it’s always possible to have registered stock added to your farm. Doesn’t change the price of our offspring, just opens another door for you.

11/28/2025

I hope the start to your day was all with a clean kitchen, a fridge packed with leftovers, a nice warm drink, and Texas SHEEEP cake. Ya, I said what I said.
My daughter wrote her menus with “Texas SHEET cake” and I’m never calling it anything other now and I hope she never finds out the real name.

11/27/2025

From our family to yours this Thanksgiving, we wish you all a wonderful holiday filled with blessing. We’re so grateful for everyone that’s touched our families lives through our farm. The friendships and relationships that have been built and connections made. Were a blessed family as we look around a table surrounded my those I love most in this world, my husband and my children. Blessed to have the roof over our heads and the ability to create a wonderful meal and make cherished memories. We hope you all find the blessings to be grateful for today and we pray you’re all blessed and safe today as some of you might be traveling.

HAPPY THANKSGIVING!

This menu my kid sums up my blessings…love these kids!

11/27/2025

Texas Sheet Cake ✅
If you know you know, if you don’t know google might be your best friend to tell you what you’ve missed out on your whole life.

11/26/2025

Busy and at it again. Ben is working today and the kids and I are making some amazing creations ALL from scratch.

Cooking creates memories, messes, and some foundational skills. Math, science, art are all created in a kitchen.

Yesterday we mixed up some pie dough and let it chill overnight. Today we get these pies ready to rock n’ roll.

Pie dough recipe for a FLAKY and flavor filled dough.
Use the flour you enjoy. King Arthur all purpose, gluten free, fresh milled, off brand. You do you what you enjoy in your kitchen. We recommend an all purpose flour so if that’s GF, FMF, KA, or GV any will work.

For a small pie pan (if a larger pie just double the recipe)

1 1/2 cups flour
1/2 cup cold MEISHAN lard (honestly you won’t find a flakier pie crust) you could do 1/2 real butter and 1/2 Meishan lard if you don’t enjoy flaky pie crusts.
Dash of salt (about 1/2 tsp)
3 tbsp cold water.
If the crust isn’t coming together enough add another tbsp cold water.

Form into a ball, then flatten. Refrigerate overnight or for several hours. Roll out onto a floured surface and form into your pie dishes.

Simple and packed with flavor, great texture, and most importantly love & memories.

Get your Meishan lard from us anytime.
www.PigWingFarms.com

11/26/2025

Thanksgiving preparations continue:

Homemade bread checked off the list. This will make the kids lunches today and the stuffing. I will dry them out today. We will also have cornbread stuffing so that’s going in the oven now.

Homemade pie crusts with none other than our Meishan lard has been chilling overnight in the fridge. We will roll that out for our pies today and get the good stuff in there.

I don’t follow a diet because I’m in great health and I simply don’t want to. The only thing I prefer is homemade. I don’t even do that for healthy versions of food (although in some cases I think it can be). I do it because I LOVE cooking & baking with my kids. The amount of menus my 8 year old has drawn up and brought me is fabulous. All of my kids love being in the kitchen, some more than others. I will take that opportunity and draw it out into a 4 day affair any chance I get and Thanksgiving is definitely one of them. One day they will leave our home and I hope they come back and help me do this all. I know I enjoy going home and eating the good foods and chatting with my family over the meal.

❤️

11/25/2025

18 pounds of brisket in a brine fit for a feast of our gratitude for all God has given our family and our farm.

If you’re not adding a brine to the Thanksgiving to do list I HIGHY recommend it. If you bought your turkey at a store check before doing a brine. Some already were brined in salt water, without seasoning.

We always use seasoning in our brines to give more umami flavor. We season with our heart and never have a set season pack.

This year I sliced a lemon and orange. Added some fresh parsley, sage, thyme, and some bay leaves. I added black peppercorns and white ground pepper and red pepper. Garlic & onions always. Salt was added based on the amount of water I added and how many pounds of meat I have. To be honest, I’ve been doing this for a while and I now also measure the salt water with my heart. Adding lots of ice and letting soak in a cooler until morning. We will cook our brisket low and slow, covered overnight. Then we will uncover and let that fat crisp up for some true goodness.

One step closer to a day based on being grateful we’re all our blessings no matter how big or small.

11/25/2025

18 pounds of brisket in a brine fit for a feast of our gratitude for all God has given our family and our farm.

If you’re not adding a brine to the Thanksgiving to do list I HIGHY recommend it. If you bought your turkey at a store check before doing a brine. Some already were brined in salt water, without seasoning.

We always use seasoning in our brines to give more umami flavor. We season with our heart and never have a set season pack.

This year I sliced a lemon and orange. Added some fresh parsley, sage, thyme, and some bay leaves. I added black peppercorns and white ground pepper and red pepper. Garlic & onions always. Salt was added based on the amount of water I added and how many pounds of meat I have. To be honest, I’ve been doing this for a while and I now also measure the salt water with my heart. Adding lots of ice and letting soak in a cooler until morning. We will cook our brisket low and slow, covered overnight. Then we will uncover and let that fat crisp up for some true goodness.

One step closer to a day based on being grateful we’re all our blessings no matter how big or small.

11/25/2025

It’s a busy day over here.
We start with a CLEAN kitchen. We’re in this tiny home right now as we prepare to close on our forever property and with all the kiddos it’s easy to get cluttered. So, this AM we started with a declutter, and a deep clean of the cooking areas (to include the pantry). My grandmother had a sign in her home that I would always read when I went to her house, which was often. “Cleanliness is next to Godliness.” I would imagine most the women in my family share those thoughts. So, we’re starting with a clean work surface.

Now we’ve started our stock. Chicken is in (wasn’t when I took the photo). Homemade stock is SO easy and you can really make it your own.
We use:
Whole onions (peel and all)-cut
Whole garlic (peel and all)-cut
Few stalks of celery
Handful of parsley and thyme (fresh)
Cracked peppercorns or whole
Salt
Carrots
Tumeric
A little red pepper
Roasted bones are our preference, but that’s not happening for us today. Today we’re using a whole farm raised, free range American Bresse chicken.

What we will likely do is take half of this stock pot full of goodness and use it as broth and the other half we will use our immersion blender and turn into bouillon. Also, EASY! If I do that I will be sure to take a little video, but YouTube is full of some far more skilled videographers than I.

11/25/2025

It’s a busy day over here.
We start with a CLEAN kitchen. We’re in this tiny home right now as we prepare to close on our forever property and with all the kiddos it’s easy to get cluttered. So, this AM we started with a declutter, and a deep clean of the cooking areas (to include the pantry). My grandmother had a sign in her home that I would always read when I went to her house, which was often. “Cleanliness is next to Godliness.” I would imagine most the women in my family share those thoughts. So, we’re starting with a clean work surface.

Now we’ve started our stock. Chicken is in (wasn’t when I took the 1st photo). Homemade stock is SO easy and you can really make it your own.
We use:
Whole onions (peel and all)-cut
Whole garlic (peel and all)-cut
Few stalks of celery
Handful of parsley and thyme (fresh)
Cracked peppercorns or whole
Salt
Carrots
Tumeric
A little red pepper
Bay Leaves
Roasted bones are our preference, but that’s not happening for us today. Today we’re using a whole farm raised, free range American Bresse chicken.

What we will likely do is take half of this stock pot full of goodness and use it as broth and the other half we will use our immersion blender and turn into bouillon. Also, EASY! If I do that I will be sure to take a little video, but YouTube is full of some far more skilled videographers than I.