Today is the day! Last year I was lucky to be able to sign up to get half of a pig that was being raised just around the corner from me – and the butchered product just arrived.
My cut sheet was a storm of special instructions, since I intend to make my own sausages, try some cured meat, and maybe something more. All in all, it appears that most of it arrived as requested – though I apparently messed up how I wanted the leg processed. (No prosciutto this year – but I’m sure it can still be turned into some delicious ham.)
For the curious, the half pig came in at 110 lbs hanging weight. Out of that I got about 90lbs of pork product back from the butcher. I had the meat cut in mostly large pieces, but the breakdown was roughly:
55lbs Chops, spare-ribs, roasts and belly
19lbs Sausage meat (trim and shoulder)
Look for sausage and cured meat details in the days to come.
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Meat is back on the menu. Pork chops tonight! Mmm.
We just had two pork chops for dinner – they were amazing! Special thanks to Mark for raising such great tasting pigs. (And a mention to the ThermaPen – perfectly cooked meat every time!)
I can’t wait for the report on sausage day!! Is there a way to mail some across the country maybe? :-)