The Wild Country

The Wild Country Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from The Wild Country, Farm, P. O. Box 6, Delbarton, WV.

I help aspiring homesteading families secure land they thought they couldn't afford - and bring it back to life. 🌱

WV Permaculture Design Course - www.thewildc.com/pdc

Busy few day but we are excited to be here! If you are at this event, come and see our table right outside of the main b...
10/09/2026

Busy few day but we are excited to be here! If you are at this event, come and see our table right outside of the main barn 🙂

09/29/2026

It's that time of year. Temperatures are cooling off, the leaves are turning, and you're probably thinking, FINALLY, I can rest. No more garden work for me.

I want to encourage you...it's absolutely possible to grow food year-round, and going even further, it's probably the most enjoyable time of year to do it. The fall garden is my favorite garden to grow. Your cool weather crops come out crisp and flavorful, pest pressure is way down, and with a few tricks, you can grow a lot of food.

That's exactly what we're teaching this Thursday in our fall garden workshop — absolutely FREE. Get the link to our community below, we'll see you in there.

https://www.skool.com/wcuncensored/about

09/25/2026

We had some old timers watch our mechanical plucker in action, and a few of them got legitimately mad at us.

Not because it doesn't work...but because it works in about 15 seconds flat!

They grew up plucking chickens by hand for hours, and watching a machine do it that fast brought back every memory of sitting there as a kid picking feathers. A few choice words came out — aimed at the memories, not at us. ;)

It's a real game changer from those days. And the plucker is just one small piece of everything we cover in our FREE chicken processing workshop — equipment, technique, the whole process, start to finish.

Join us here:
https://www.skool.com/wcuncensored/about

09/23/2026

The breast is one of the most important parts of the bird — it's what brings you the most return.

We take the skin off, but that doesn't mean anything gets wasted. We leave the skin attached to the neck so it can go straight into stock, or we sell it to a customer for dog food.

The technique isn't really cutting, it's ripping. You follow the ribcage with your thumbs until it loosens up and the tenderloin exposes itself. From there, it's just your knife hugging the breastbone.

We break down the entire bird step by step, with nothing wasted, in our FREE chicken processing workshop inside the Wild Country Skool community.

Link to join: https://www.skool.com/wcuncensored/about

09/22/2026

We've figured out the breed. We've figured out where to get the birds. Now let's talk about the week they actually arrive.

I'll be honest, I buy animals on a whim most of the time. I'm not telling you to do that — I'm telling you to do the exact opposite. You need a plan in place before these birds show up, or you're going to end up with chicken roommates in your house.

And nobody wants chicken roommates. Especially extra roosters.

We walk through the whole thing — breed, sourcing, arrival week, and everything after — in our FREE chicken processing workshop inside the Wild Country Skool community. Link below to join!

https://www.skool.com/wcuncensored/about

09/21/2026

Is it worse to process my own food, or to stay completely blind to it — relying on someone else for everything on my table?

That's the question that finally made it click for me...

There's a heavy honor in being connected with the food you eat. Something has to die so you can live. I'd heard homesteaders say that for years. It didn't land until the day I actually did it myself.

I won't lie — my first time was awful. I did almost everything wrong. It took all day to fumble through one bird.

But that day is what pulled me into this whole lifestyle. I've processed thousands of chickens since then, and now I get to show you everything I've learned — FREE, inside our Skool community.

Link in BIO and below to join:

https://www.skool.com/wcuncensored

09/20/2026

The first time I ever processed a chicken, it wasn't even planned.

I had two Leghorn roosters that wouldn't stop fighting — each other, the hens, everything. Nobody wants a rooster, so giving them away wasn't an option.

I didn't have the equipment. I made a kill cone out of an old milk jug and screwed it to a tree in my backyard. Bought a fillet knife from the hunting section at Walmart. Watched Joel Salatin's processing video probably 500 times the night before.

My anxiety was through the roof. But somewhere in the middle of it, it clicked...there's a heavy honor in being connected with the food you eat, instead of staying completely blind to where it comes from.

That's exactly what we've been showing you all week. If you want to actually learn how to do this — the whole process, step by step — join the FREE workshop inside the Wild Country Skool community.

Link in bio and below:

https://www.skool.com/wcuncensored

09/20/2026

Still think you couldn't do this?

Spoiler alert...you CAN!

It just takes someone showing you once, step by step, without judgment.

We have a whole FREE workshop inside our Wild Country Skool community.

Link in bio and below — join now!

https://www.skool.com/wcuncensored

Address

P. O. Box 6
Delbarton, WV
25670

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 5pm
Thursday 8am - 5pm
Friday 8am - 5pm
Saturday 8am - 5pm

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