The dead of winter is when the Parsons family go “shopping” for pork on their farm near Grahn.

At about 14 degrees in late January, an estimated 250 pounds of porkchops, ribs, rams, a few roasts, bacon, bologna, and every piece that can be turned into sausage were cut from a hog killed two weeks prior. The cold weather makes cutting a little easier.

In addition to the hogs, the family of 10 raise Highland cattle, Katahdin Sheep, Nigerian Dwarf dairy goats, border collies and various waterfowl on 356 acres.

The family also builds mandolins, has taught traditional music at Morehead State and performs live shows when possible.