Wednesday, February 16, 2011

Petunia the Piglet

Geezum, I leave you guys for a few minutes, and look what happens to the neighborhood.

Looky out. I 'spect they'll be coming for y'alls guns and dogs next.


Anonymous said...

Speaking for the animals, I'd say that Petunia, the cows and all the inmates at FarmSanctuary are sick of their purgatory and are ready to break out of the fences and gain a taste of true freedom on the open road.

Free Petunia!


Anonymous said...

JW, how came you by this intell?

Anonymous said...

I've got a source on the inside ... goes by the code-name Senior Eduardo.

Keith G. Tidball said...

I could take Petunia in here at Canoga Creek Farms... we like to feed our piglets milk, and acorns, and other yummy things very lovingly.

We like to see every piglet live up to its potential. See wikipedia's entry on jamón ibérico.

"The hams are labeled according to the pigs' diet, with an acorn diet being most desirable:

The finest jamón ibérico is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called la dehesa) along the border between Spain and Portugal, and eat only acorns during this last period. It is also known as Jamón Iberico de Montanera. The exercise and the diet has a significant impact on the flavor of the meat; the ham is cured for 36 months.

The next grade of jamón ibérico is called jamón ibérico de recebo. This ham is from pigs that are pastured and fed a combination of acorns and grain.

The third type of jamón ibérico is called jamón ibérico de cebo, or simply, jamón ibérico. This ham is from pigs that are fed only grain. The ham is cured for 24 months"