RAW LAMB'S WOOL FLEECES
These fleeces weigh between 2 and 4 pounds after some skirting and seperating of belly and imperfect fleece.
Colors include: black, black with silvering, white with black, moorit, silver moorit, white, beige white. Various shades of white and cream and different blends of tog and thel are in stock, so ask us for the type of wool for what project you have in mind.
Staple length varies from 4- 13" inches.
Samples and photos available. Priced at $12-15/lb raw, S&H not included.
For samples send me a SSAE with your request.
See Sheep page for more available fleeces.
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Lamb's wool Adult wool Llama, Alpaca & Angora Fiber
Available for all the sheep listed on the sheep page except for Brunhildre. Priced at $10-12/lb skirted. S&H not included.
Colors include: black, black with silvering, white with black, moorit, silver moorit, white, beige white. Various shades of white and cream and different blends of tog and thel are in stock, so ask us for the type of wool for what project you have in mind.
Staple length varies from 4- 13" inches.
The California Red's wool is an interesting combination of creamy, very crimped, lofty wool with a small number of red hairs mixed throughout. Here are the California Red ewes:
Alpaca Currently in stock:
White 1st year: long staple length, buttery soft, large quantity
Angora Currently in stock:
75% French 25% German Angora: white with trace of gray hairs.
Llama: None at this time
OUR OATH
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Our meats are from old-fashioned livestock breeds that have fallen out of favor with the modernization and commercialization of corporate food production that focuses only on how to make a profit, not provide flavorful and healthy food to consumers and a humane life to the animals that are sacrificed to feed us.
Our heritage breed animals are always treated humanely, even lovingly, and have a very high quality of life.
All of our animals are raised in an natural setting on a secluded ranch in Idaho where they breath fresh air, drink clean mountain water from melting snow, and graze freely on grasses that are never chemically fertilized. They are never fed left over animals parts or other unnatural products, as commecially produced animals often are.
We never add growth hormones or stimulants, toxic chemical dewormers, and use antibiotics only in the case of injuries.
Our meats never have nitrates, artifical flavors or other ingredients added, no are they injected with water for a higher market weight, as are commerically produced meats.
WHAT IS A HERITAGE BREED ANIMAL?
Heritage breeds are generally thought of as those pure breeds that are old, that evolved naturally for outdoor lives, and were traditionally raised by families to provide food that they raised themselves. Because of the hybridization and extensive cross-breeding of livestock to produce modern animals that can live in confinement and grow to market weight very rapidly, many of these breeds are now extinct, endangered or threatened and have become the focus of efforts by preservationists, such as The American Livestock Breed Conservancy . The ALBC ranks these breeds by their risk of extinction and breeding numbers. We strive to use their rankings as a guide in what breeds on which to focus. We also extend our efforts to old, primative and "uninproved" breeds, such as the Icelandic Sheep. We believe that by breeding these animals for food we are importantly preserving biodiversity, protecting breeds from extinction, and promoting food with natural, not artificial, flavor. This is the essence of the Slow Food movment and their Arc of Taste .
WHY IS HERITAGE MEAT BETTER?
First of all, because we want people to know and care about where their food comes from. Ask the majority of Americans today where their food comes from and they will say "the grocery store", or worse yet, a "fast food" establishment. This ignornace and lack of caring encourgaes big agri-business to get bigger: to confine more animals in smaller spaces, to tinker with livestock gentically to grow faster or with less feed, to add more artificial flavors to make up for the lack of natural flavor that comes from a natural and varied diet that the animals would recieve if it was allowed outside to graze and eat naurally.
Second, because it is natural and healthy for us and the animals. Obesity and other diet-related health maladies are sky-rocketing in industrialized nations. Why? It's the food and the lifestyle that encourages fast food and packaged, processed foods. I challenge you to go to any major grocery store and read th elebls on the processed meats. Can you find one that doesn't contain sugar or corn syrup? Is anyone asking "Why is there sugar in my meat" ??
If anyone asked a pig or chicken housed in a crowded warehouse if it would rather have not had it's tail or beak cut off, if it would rather have felt the sun its back and the earth under it's feet, if it would like to dig and scratch in the dirt for tasty nibbles, if it would have liked to hav eroled in the grass or perched in a tree just once in its life before it was hauled off to the slaughter house, I'm willing to bet they would would say YES!! Wouldn't you?
Third, because raising heritage breeds is an important and integral part of sustainable agriculture. Instead of using toxic poisons to control weeds, we use hardy Icelandic and Navajo-Churro sheep to graze them and heritage pigs to uproot them and turn the soil, preparing it for reseeding with more productive plants. Using livestock in such a manner (along with cover crops and "green manure") also eliminates the need for chemical fertilizers to improve soil quality and productivity. It is life in harmony and balance.
Finally, because Heritage Natural Meats are food as nature intended it to be.
Purchasing and eating Heritage Natural Meats helps you, helps the animals, and helps the planet.
Please help by trying our meats and telling people about the flavor and importance of heritage breed, naturally-raised meat.
