Comments on: Butchering A Pig – A How-To Video

By: Kalen McConnell

Kalen McConnell — Wed, 20 Feb 2013 21:22:10 +0000

LOVE LOVE LOVE! I want to do this someday!

Kevin – is there any way you would be able to provide me with some details with which farmer and meat processor you use? Feel free to email me if you prefer. I’m from Calgary but would gladly make a day of picking up a pig to butcher. Now I just need to make sure we have room in our freezer!

By: Apple Wine Vinegar Wrap Up « Kevin Kossowan

Apple Wine Vinegar Wrap Up « Kevin Kossowan — Sun, 09 Jan 2011 22:49:41 +0000

[...] and if I need it it’s cheap. In the world of value-ads I believe strongly in [gardening, butchering, charcuterie, etc], vinegar making has failed [...]

By: From Local Farms – Irvings Farm Fresh « Kevin Kossowan

From Local Farms – Irvings Farm Fresh « Kevin Kossowan — Wed, 15 Dec 2010 20:58:54 +0000

[...] It’s hard to believe it was only 2008 when I butchered my first side of Berkshire pig from the Irvings’ farm. It was the beginning of an adventure in charcuterie, and as I sit here about to make another batch of saucisson sec, I can’t help but feel grateful. Since that first side, we’ve done 18 – most from their farm, all done in my garage, generally done like this. [...]

By: Saucisson Sec & Dry Curing Calf Moose « Kevin Kossowan

Saucisson Sec & Dry Curing Calf Moose « Kevin Kossowan — Fri, 26 Nov 2010 21:02:09 +0000

[...] put this batch up last weekend – about a 5lb batch of pork saucisson sec, and a similar sized batch of calf moose saucisson sec. I’m also dry curing a [...]

By: Nouveau Beef-onomics « Kevin Kossowan

Nouveau Beef-onomics « Kevin Kossowan — Tue, 23 Nov 2010 21:07:42 +0000

[...] Pork, then antelope, then pork, then moose, then pork, now beef. I’m at the point now that when finished cleaning down after butchering I lightly dread the next. Until I’m into the next one, that is – at which point it’s fun again. This one was particularly exciting as I’d long wanted to pick up a front quarter of top quality beef to appease my love for braised beef and big red wine – and Nature’s Green Acresnouveau beef, as they call it, is this year’s calf, harvested at the beginning of November – precisely how I prefer my game: largely milk fed, young, mild, and tender throughout. were the first to be happy to hook me up at a price I was good with. Their [...]

By: Pig Butchering, Round 3 « Kevin Kossowan

Pig Butchering, Round 3 « Kevin Kossowan — Sat, 13 Nov 2010 19:53:19 +0000

[...] First pig of the year was from Nature’s Green Acres. Second from Peck N Berry Acres. This third round was from Irvings Farm Fresh – this time 2 pigs. This is decidedly my last pig butchering of the year because quite frankly, I’m tired of butchering pigs. Thankfully, it went extremely quickly – nearly twice as quickly as expected thanks to Allan‘s help. For those wondering why on earth we eat so many pigs, only one of these was our ‘annual pig’. The other, a friend’s. Last pig cutting was somebody else’s pig. And the first, we took about a side – last year’s lack of calf moose resulting in increased pork consumption. I’m thinking one pig a year should do us. [...]

By: Homemade Pastry with Homemade Rendered Pastry Lard and Rolly-Polly! « A Canadian Foodie

Mon, 01 Nov 2010 01:11:17 +0000

[...] He butchers his own animals and renders his own fat. I decided to render my own fat after eating the amazing pork belly I had at his house: pork belly confit. That led to a discussion about leaf lard and rendering one’s own fat for pastry. He made me an offer I couldn’t refuse. I could have some of his rendered leaf lard, if I made him some pastry and pies. It went further than that, though: I rendered my own leaf lard and made 1 and 3/4 pounds of each lard into pastry: his, mine, and Tenderflake’s so that we could have a pastry tasting sometime later in the fall. [...]

By: Lard – a photo essay « Kevin Kossowan

Lard – a photo essay « Kevin Kossowan — Sun, 17 Oct 2010 02:13:31 +0000

[...] was easily some of the most beautiful pork fat I have worked with – if not the best. The day we cut this pig, I marveled at it repeatedly. With more pig butchering dates on the horizon, a moose hunt coming [...]

By: Kevin Kossowan

Kevin Kossowan — Mon, 04 Oct 2010 18:41:08 +0000

Mel – Trust me, it’s the editing. I took a couple hours of footage and crammed it into less than 4 minutes. It’s not ‘harder’ than it looks, but it certainly takes vastly longer than it looks. At least for me. I’ll add you to the volunteer list. ;)

By: Mel

Mel — Mon, 04 Oct 2010 17:26:12 +0000

You make it look so easy in the video! This is something I’m definitely interested in doing as well, but I think I’d also like to volunteer at a future butchering first before I jump in solo.