November 12, 2017 2:32 am
I got half a pig!
I found out on the Upper Valley Mailing list that there was a half of a hog available for sale. YES! I drove up to Bradford, VT to pick up my slaughtered, processed and frozen pork, with dreams of tasty tasty things. From the hog farmer, I found out some unfortunate soul had to back out of their pork order. Their loss.
I had to fill out a complex sheet for the butcher to process my pig. I do NOT want a bunch of ground pork and pork chops. We just don’t eat them. I want my pork in large roasts, which allow me to make roast pork, or, if I so choose, cut down the roast into smaller pieces. When I put food by, I want it to be as versatile as possible.
(That is not my pig, but is one of the porcine brethren that was raised with my pig.)
Here is what I got:
Bacon and Bacon Ends
Ground pork
2 bone-in rib end roasts
Shoulder roast
2 butt roasts
2 loin roasts
A ham
Spare ribs.
Posted by Addi
Categories: Cooking
Tags: Cooking, pig, pork, recipes
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You father and I looked forward to the fall when Uncle Alfred and Daddy would kill a pig. We made whole hog breakfast sausage that was out of this world. Aunt Nollie would can sausage balls. I love fresh pig.
By Wilma Faerber on November 12, 2017 at 2:50 pm