Four Mile Farm

02/10/2017

Here's our latest arrival. She was born Sunday morning (Feb. 6), and she's for sale. $100 and she's all yours!

How could you say no to a sweet face like that?

01/09/2017

"...and now for something completely different..."

http://robbwolf.com/2017/01/05/why-wont-we-tell-diabetics-the-truth/

by Diana Rodgers, RD | 58 commentsWhy Won’t We Tell Diabetics the Truth? I’m appalled constantly at the misinformation we nutrition experts are telling folks with diabetes. It’s all over the place. The “everything in moderation” mantra, and how we need to eat less meat, less fat, and more whole gr...

01/01/2017

HAPPY NEW YEAR!!!

I can't believe another year has come and gone. You know what that means...it's time to thaw out a package of hog jowl, and start soaking some purple hull peas for tomorrow's New Year's good luck meal.

Here's an article about this very Southern tradition. I grew up eating this every New Year's Day, but never knew much about it.

If you missed out on getting some Four Mile Farm pork this year, fret not. We are NOW taking orders for our June/July and November/December 2017 batches. If you want some, let us know and we'll reserve some for you.

And if the only hog jowl you have for tomorrow is store-bought, well, bless your heart. Eat it anyway. It MIGHT work!

Other parts of the country have different traditions for New Years. What did you grow up eating on this special day?

http://littlerock.about.com/od/festivals/a/Black-Eyed-Peas-For-New-Years-Luck_2.htm

Hog jowls come from the cheek of the pig and are a popular New Year's food down south. Learn more about this tradition.

12/26/2016

FOR SALE:
We have 3 beautiful sheep for sale. Two are full Katahdin ewes, both proven mothers who birthed healthy lambs and raised them with no help from us. They are $200 each.

We also have a yearling ram who is half Katahdin and half American Black Belly for $80.

12/23/2016

YOUR CHRISTMAS PRESENT FROM FOUR MILE FARM:

Every year, it seems there are more of us who are overweight or obese, and chronically ill. "They" tell us it's because we eat more calories than we burn. Weight Watchers, Nutri-System, and many others make millions off of our misery and lack of knowledge.

But why do we eat too much? Is it because of a simple lack of self-control? I don't believe this is true for most. I just don't believe it's a character issue. Most overeat because most are hungry. But why are we hungry all the time?

I have been freed from this slow and deadly cycle of hunger, and for Christmas, I'd like to help you liberate yourself...permanently! If you'd like to begin this journey (and it's FREE, unless you count the time it takes to read and understand), here's a great article to "whet your appetite" for real food and freedom from the tyranny of your stomach.

Are you one of those lucky natural fat-adapters? If not, here are a few tricks to decreasing your sugar dependency!

12/22/2016

These little guys are growing like weeds and are fat and sleek. If you want one, or have questions about the American Guinea Hogs, just let me know.

11/29/2016

FOR SALE: American Guinea Hog piglets!!!

We have 3 females and 1 male Guinea Hog babies available. They were born on Nov. 15, and should be ready to explore new homes around January 1.

This is Tootsie's third litter, and she's a terrific mama hog. Her first two litters all sold out pretty fast, so if you think you might be interested, don't wait to contact us. Even if you just want to find out more about this breed, we'd love to hear from you.

These are full-blooded AGH, but are not papered. The price is $150 each.

11/23/2016

FOR SALE: One Slightly Used Young Sow.

This girl is less than a year old and has already had her first litter of nine beautiful, fat little piglets. They are now weaned and she is ready to go again.

Because of her young age, she would be a solid breeder for years to come, or could be used to fill your freezer. She's about 200 # to 225 #, which is a little light for her frame, but now that the babies are weaned, she'll bulk right up.

She's yours for $350, and we'll even help load her up for you.

11/03/2016

It's Official! We are sold out of pork for this year.

But don't worry if you missed out. We have more in the works for late spring/early summer next year. In fact, we are already taking reservations for the next batch. If you're interested, just let us know.

10/26/2016

I've lost all our pigs more than once, only to "find" them like this.

The circus clowns in the VW beetle have nothing on these pigs!

https://www.youtube.com/watch?v=08mUjGu_jMU

In this funny animal video, the pigs come out of hiding to greet the world. It's an America's Funniest Home Videos original. SUBSCRIBE: http://afv.tv/afvoffi...

10/24/2016

Think you know how to cook bacon? Here are a few ideas if you don't like standing over a hot skillet while everyone else eats breakfast in shifts.

http://www.seriouseats.com/2016/10/the-food-lab-how-to-bake-bacon-in-the-oven.html

Cooking bacon for one or two people is easy: Just grab a pan and cook over moderately low heat until it's as crisp as you want it. The problem comes when you're trying to cook bacon for a crowd, which is when we switch to the oven. But what's the best way to cook bacon in the oven? I tested four com...

10/21/2016

Here's a great article by Dr. Amy Myers on the important role of pastured meats to overall health, generally, and healing/avoiding thyroid and autoimmune problems specifically.

Of course, this shouldn't come as too great a surprise. We're omnivores after all.

http://www.amymyersmd.com/2016/10/doctor-recommends-eating-meat-thyroid-dysfunction-autoimmune-disease/

Find out why meat is essential for those of us fighting or preventing thyroid dysfunction or autoimmune disease!

10/11/2016

Attention deer hunters, soap makers, candle makers, and lard aficionados!

We have an abundant supply of back-fat from our pasture raised hogs and it must go now!

Our last eight hogs of the season will be slaughtered in less than a month and we are short on freezer space. So, if you want some back-fat to grind in with your venison, or to make soap, candles, or lard, you may have some. It's totally, absolutely, completely, most assuredly FREE!!! First come, first served.

Also, if you've been putting off reserving your fall pork, you're almost out of time. Call now or face an empty freezer this winter.

10/05/2016

I've mentioned a few ideas about what to do with those odd bits you get when you buy a hog from us, and I hope these have led to some great meals.

But WHY should you eat those? Why not just eat the primary cuts and not worry about the rest?

Well, it turns out that our way of eating meat is a very recent development. Previous generations ate "nose to tail", and there may be very good reasons to do that.

Here's a very interesting article about the importance of variety in the parts of the animal you have on your plates.

http://www.marksdailyapple.com/why-the-variety-of-your-protein-sources-matters/

Sometimes the simple story is good enough. I'd venture to say that simple is usually good enough, particularly when it comes to health. A good diet? Eat lo

10/01/2016

Look what was waiting for us in the pasture this morning! Nine beautiful baby pigs.

They may look ordinary enough, but these are special. For the first time on our farm, we have crossed traditional heritage breed hogs with our American Guinea Hog. We are hopeful these will be excellent grazers like our Guineas, but large like our usual meat hogs. We'll know in a few months.

But one thing for sure, they're really cute.

09/23/2016

TIME IS RUNNING OUT!!!

It's hard to believe that fall is here already. There is a lot to love about this time of year, but it also means that if you plan to fill your freezer, the time is now.

We have a few hogs left, but they are scheduled for butcher in about a month. If you are interested in some of our delicious pork, please call us as soon as you can. You can contact Clay by text at 501 941-9448 or send us an email at [email protected].

08/28/2016

I don't have anything like this for our hogs. Be honest. Does this make me a bad farmer?

https://m.youtube.com/watch?v=pky3K1kor1k

black pigs go down the slide

08/20/2016

https://m.youtube.com/watch?v=3nm1jrTJgLU

"Paul, why do you bother with raising hogs? Don't they smell? Isn't it a lot of trouble?" I get these often.

Years ago, I began noticing that pork from the grocery store didn't smell like raw meat. It smelled like manure. Also, our health was not good and so we took that in hand. I decided to raise my own pig, and I began researching nutrition...a LOT!

What I found blew me away. We rejected much of what "everybody knows is true" about proper eating, and our health dramatically improved.

I also discovered that individuals around the globe, driven by a desperate need to stop their health decline, are coming to very similar conclusions.

If you have a chronic illness, or have a loved one who does, you owe it to yourself to watch the story of Dr. Terry Wahls. She cured herself of secondary progressive MS with food. You read that right. Check it out. It may be the best 17 minutes you spend today.

Oh, what about that first pig? It was yummy, and I suppose it turned into a hobby that got out of hand.

Dr. Terry Wahls learned how to properly fuel her body. Using the lessons she learned at the subcellular level, she used diet to cure her MS and get out of he...

08/03/2016

Another of the "odd bits" that you get when buying meat in bulk is something called neck bones. If you're not familiar with these, you might be tempted to leave these with the butcher.

Don't do it!! You'll be sorry if you do. These are simple to prepare and they'll make you a rock star when you set these in front of your hungry family.

Here's a recipe that should get you started. Oh, and don't forget to save the bones after the meal. You can freeze them and add to other bones later to make a rich stock or bone broth.

http://www.asoulfultwist.com/how-to-make-tender-juicy-pork-neckbones/

When it comes to food, I’m a girl who’ll try anything. Since I was a kid food has been a major theme in my life. I enjoy all types of food and rarely anything edible makes me flinch. I …

07/31/2016

When you buy a hog (or half hog), you get some items you may not normally have, like back fat. When's the last time that was on your Kroger list?! So what can you do with that? Here are some ideas:

1. If you hunt, grind it in with your venison. We find that 4:1 venison to pork fat makes ground venison even your picky eaters will love.

2. Make soap. Get with someone like my friend, John Max Bolling, and talk him into making you some amazing soap the old fashioned way.

3. Make lard. What? LARD?!?!?! Who eats that? Isn't that bad for you? You may be surprised to find out it's very wholesome. And, although making it is harder than falling off a log, it's only barely harder than that. Here's a great article about this unfairly maligned food. http://www.weedemandreap.com/top-reasons-eating-lard/

The idea of eating lard might sound unhealthy. But nothing could be further from the truth!

07/20/2016

Today's a big day! We just dropped off our first batch of hogs for their "extreme makeover". They were so excited about their day at the "spa" they got in the trailer last night. Look at the hams on that spotty one....yum!

07/12/2016

Okay, so you're about to have a freezer full of Four Mile Farm pork. Obviously, meat is a part of your regular diet, but how much should you eat?

Here's a great article on that very question....

I’ve discussed—and countered—many misconceptions people hold to be true about the Primal lifestyle. That we wear loin cloths and shun modern medicine (I only do one of those), eat so low-carb all the time that running our urine through a coffee filter produces valuable ketone esters (stay tuned for…

07/09/2016

The pork for 2016 is going fast, but there is still some available. If you want some good pastured pork before this time next year, now is the time to act. Although the August batch is sold out, there is still some available in both the September and October/November batches.

Please email us at [email protected] if you need information or to place an order.

07/02/2016

In case you're not familiar with the pork that we offer, I thought I'd give you a little summary. Here's the text from our Eatwild listing:

Fourmile Farm offers pastured pork from heritage breed hogs. Our animals are treated humanely and are raised in protected areas of natural pasture and woodland that allows them to live and thrive as close to their creative design as possible.

We love to watch our pigs graze, root, and forage. None of our pigs ever receive any synthetic wormers, antibiotics, or any other artificial substances. Our goal is to allow each animal to fully express its genetic potential by living in a way that is consistent with its makeup. We believe that this also produces the most delicious, healthy, and nutrient-dense meat available today...and at a price that will not set you back.

We are located in central Arkansas just outside Cabot, only 20 miles northeast of the Little Rock area. We sell by the whole and half hog, and typically the hogs are ready in the late fall or early winter. We accept orders year round, but we sell out every year, so don't wait too long.

We will take your hog to Cypress Valley Meat Company in Romance, Arkansas, where they will custom process according to your preferences. They vacuum-seal all their meats, and can even accommodate many dietary requirements (gluten-free, soy-free, MSG-free, nitrate-free, etc.). Delivery to the processing facility is included with your purchase, but the cost of the processing is a separate charge.

To get more information about purchasing some pork, or to place an order you may email, text, or call Clay at (501) 941-9448. To ask general questions about our farm you may email, text, or call Paul at (501) 941-8090.

Fourmile Farm, Paul and Angie Killingsworth, 3245 Mountain Springs Road, Cabot, AR 72023.
E-mail: [email protected].

07/02/2016

07/02/2016

07/02/2016

07/02/2016

Welcome to our new farm page! Four Mile Farm sprang out of a partnership previously known as Mountain Springs Farm. If you knew us then, you knew that we were jointly farming with our neighbors, the Nichols, but have now decided to each start our own little venture. The Nichols are now operating under the name River Birch Farm. If you need some wonderful free range eggs, you can contact them at [email protected].

At Four Mile Farm, we are concentrating on our fabulous pork, but that's not all. We also raise a few American Guinea Hogs, and have a litter or two for sale each year. More on them later. We also have a few sheep. They really earn their own way by keeping the weeds and grass short around their pasture fence.

We are now taking orders for this year's pork. That's right, we only have this available once a year. When it's gone, it's gone. So far, about half is already spoken for, so if you're interested in filling your freezer, now's the time to act. We have some going to the butcher later this month, and we even sell by the half-hog for those with smaller freezers.

I'll have more details soon. This is our first attempt at a page, so please bear with us.

Paul