by Alice Levitt
When I visited the pigs at at von Trapp Farmstead for my story in this week's paper about Vermont Whey Fed Pigs, I enjoyed the spectacle of seeing exactly how the Duroc, Old Spot and Tamworth mixed-breeds grow to their 225-pound hanging weight at slaughter.
And to celebrate the fact that we'll be feasting on turkey and not hog this Thanksgiving, I thought I'd share a pair of cute piggy videos.
One of the oinkers' favorites is pizza from Red Hen Baking Co.
Below, here's how the magic happens, as their caretaker, Ignacio Villa, spins their food through the air to them.
Here, a mama, whose piglets were born just days before, enthusiastically recharges with whey left over from the production of the Farmstead's organic Oma cheese. Rolls from Red Hen bob in the liquid. Hopefully, your Thanksgiving dinner has a little more variety, but these pigs are sure to be enjoying their own holiday feast this week!