ReLocavore: Redefining "local"

A locavore moves from Wisconsin to New Hampshire and rediscovers what "local" means.

Pig tales, Part 1. Inventory

1 Comment

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.

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One thought on “Pig tales, Part 1. Inventory

  1. 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.

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