Pig Day. This was my 5th annual pig day – the one day a year we spend putting up all the pork we’ll eat for the entire year. If we run out, one waits until the next pig arrives. This site is long enough in the tooth to have documented the 1st annual Pig Day. I’m sure it will document … Read More
Episode 50 – Pork Butchery Workshop V1.0
If only 2002 Kevin knew this was coming in 2012. 10 years ago I lived in a condo, fondling my tattered copy of ‘Charcuterie’, longing for an opportunity to get my hands on a whole hog to do even just a few of the myriad of possible delicious preparations pork offered – many of which you can do at home … Read More
About This Much…
Interesting question came up this week on Twitter in response to my writing about the economics around butchering your own beef. The question was, how is somebody with limited space supposed to go about butchering and storing an animal?? Fantastic question. And I get it. I show pictures of quarters hanging in my cellar [convenient, but unnecessary], butchering in my … Read More
Meat Law
I am not a lawyer. Did I mention I’m not a lawyer? Sadly, I feel apprehensive to discuss law as it implies somebody will misinterpret this, act upon it [ie, do something stupid], and point to me as the source of their lack of awesomeness. Yeah, don’t do that please. I’m addressing this topic to try to share some of … Read More
Investigated by AARD re: Butchering At Home
I just got an interesting phone call. It was a very nice guy from Alberta Agriculture and Rural Development Regulatory Services Division investigating my home butchering practices. Apparently my home butchering has gained enough public attention to draw some question as to the legalities of what I’ve been doing? Interesting. I thought I’d share the content and outcome of the … Read More
From Local Farms – Irvings Farm Fresh
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 … Read More
Pig Butchering, Round 3
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 … Read More
Pig Butchering, Round 2: Peck N Berry Acres
Boo. Happy Halloween. Figured the scary head shot was appropriate today of all days. Another day of butchering pig has come and gone, this time a Berkshire. Few self reminders: the sides weighed 45kg a piece, it took 4 hrs from start to finish with a crew of 4, and cutting a pig is tough when you spent that same … Read More
Blood Sausage
Allan Suddaby called me. He had ordered blood to make some sausage, and rather than getting a bit of blood, he got, well…a lot of blood. A big pail of it. So I offered to help him make sausage. This was our adventure. [ps. I’m going to hope Allan weighs in either in the comments or on his blog about … Read More
Blood Sausage Fest
I just spent the day with a bucket of blood and good company. Full video action coming soon.
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