The Rural Voice, 1995-06, Page 34YORK
LANDRACE
Is and
HAMP
DUROC
"FIRST CHOICE GENETICS" - A.1. DIVISION
CANADA'S ONE STOP GENETIC SHOP
A good selection of Whiteline Terminal sires and Fl gilts available
RR #6 Woodstock, ON N4S 7W1
(519) 655-2942
Fax: (519) 655-3404
1[
E-.+ El C' LIS AI CI,, ENC.
R.R. 3, Mitchell, Ont.
Hwy. 8, 3 mi. East of Mitchell
519-348-8483
See us at the Ontario Pork Congress June 22 - 23/96
Stratford Fairgrounds, Stratford,
Gold Building, Booths 76 - 79 tor:
PHA Of Ventilation Controls
fes=
Flooring SCHONLAU SLATS
Plastic Board for creep areas (7/8' x 20'); weaner (1 12' x 30'): and finishing pens (2' X 38')
"NEW"
FOR HIGH
MOISTURE CORN
You've heard about
Sila-Prime, you know that
it is the most successful
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Now you can get Sila-Prime exclusive heat
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SEE US AT THE
PORK CONGRESS
519-393-5770
1-800-965-9127
BIO — TECH
Corporation
30 THE RURAL VOICE
make us enjoy what we're doing,"
Linda says.
They try to create a fun
environment for those
visiting. Newest attraction is
a miniature horse and her
foal, about the size of a large dog.
They keep miniature goats for people
to enjoy. In fact it was the menagerie
that led to a new line in the shop.
They'd bought some lambs from a
neighbour for people to see and
customers began asking them if there
was any equivalent of their business
that sold lamb. They made an
arrangement with Cathy and Al
Taylor, Owen Sound -area lamb
producers, to sell boxed lamb in 7-9
pound and 15-18 pound boxes. As
the ethnic tastes enter our diets more,
Linda says, lamb will be more and
more in demand.
The success of the Pork Shoppe
has led the Knechtels to refocus their
farming operation. Two years ago
they decided to phase out of breeding
stock and this spring sold their last
sows. Now they have a finished hog
operation, marketing as much as
possible through their own store.
They'll continue to raise hogs
because they want control of what
goes into their sausage. They prefer
to slaughter their hogs at a heavier
weight, 280-290 pounds. They put
170 to 180 of their own pigs through
the store as sausage. There's a limit
The store has been so
successful it has altered
their farm operation
in how much of their own production
can go through the store "because we
put the whole pig in the sausage and
you can only sell so much sausage,"
says Gerry.
The store has been so successful
they have to resist the temptation to
get even bigger. They have had
people encourage them to open stores
in different cities, or to franchise
their operation. "It's easy to get big,"
Linda says. "It's hard to say no to
more money, more of everything."
Something would be lost if The
Best Little Pork Shoppe name was on