This is our journal of what we pray is our sojourn of life (Hebrews 11:8-10) along the narrow way (Matthew 7:14), even the old paths (Jeremiah 6:16), submitting to the Bible as a light unto both (Psalms 119:105). It is our prayer that these documented moments in our earthly time benefit whom God might choose to edify, but ultimately that God glorifies Himself through them.

Pebbles Pork Chop Party

In our last round of pig breeding, we decided to keep, raise and eat the offspring of our sow Pebbles, and breed her again because she had a good disposition and because we had a soft-spot for her, given she was the lone piglet from the difficult birth her mother had, and we had bottle-raised her on goat milk ourselves. But, as the piglets eventually turned into decent-sized pigs, and with the possible difficulty of finding a large enough mate for Pebbles, I decided to change the plans and revert back to the old way of doing things, where we process the mother as well and keep an offspring to continue the pork perpetuation.

Here is Pebbles and most of her offspring before taking Pebbles in (she’s on the left, one female had already gone to the Bunkers as a next breeder for them):

Our Sow Pebbles and Her Offspring

And this is Pebbles next to the offspring we are keeping for the next round of breeding, which we decided to call Lulu. We decided to keep her because she has more of the Duroc characteristics:

Our Sow Pebbles and Our Next Breeding Mother Lulu

With these previous blog posts, you can follow Pebbles’ interesting story from the beginning:
Providence’s Perpetuation Provisions: New Piglet “Pebbles”
Animal Update – Pebbles and Fred
Providence’s Perpetuation Provisions: New Piglets of 2012

And so, we took Pebbles and two of the males in to the butcher (two other of the offspring also went to the Bunkers).

Once getting the meat back, we wanted to continue to practice preserving without canning or freezing, so we had some strips of meat cut from one of the younger pig’s hams, and put them in the salt brine:

Brining Pork Ham Meat

And then I hung them in the meat dryer:

Drying Brined Pork Ham Meat

Then, it was time for the Pebbles Pork Chop Party fellowship meal! We held it on a Lord’s Day fellowship time, so every household contributed to the meal.

Here is all of the eating goodness:

Pebbles Pork Chop Party Dinner Meal

And the group communing together around the table:

Pebbles Pork Chop Party Communing Around the Table

And young Annabelle enjoying the time:

Pebbles Pork Chop Party Young One

We are so very grateful to the Lord for His provisions of the pig meat, and the opportunity to gather in His name and share His beneficence together.

— David


  1. Shannon

    Haha she certainly does enjoy her pork chops. 🙂

    Thank the Lord for the good meat and the generosity in those who share it.

    Looking forward to hearing more about how the meat drying/cooking turns out! Thanks so much for sharing.


  2. David and Susan Sifford

    Hi Shannon,

    Yes, we are grateful to the Lord for His provisions and the fellowship of the brethren. Glad she liked them. 🙂

    Thanks for saying hello!

    — David

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