Comments on: Pig Day, 2011

By: Dry Cured Pig Face, Complete. « Kevin Kossowan

Dry Cured Pig Face, Complete. « Kevin Kossowan — Tue, 27 Dec 2011 18:56:14 +0000

[...] we butchered pigs back in mid-October, one pig face was allocated to dry curing [details here], and today it came [...]

By: Farm-to-Table w/ RGE RD & Riverbend Gardens « Kevin Kossowan

Farm-to-Table w/ RGE RD & Riverbend Gardens « Kevin Kossowan — Thu, 27 Oct 2011 19:48:55 +0000

[...] his upcoming dinner at Riverbend Gardens. He ended up buying the last half of the 3 pigs we cut on Pig Day for the event, came over to butcher it, and also wanted to include some rescued fruit in his [...]

By: Smoke-Day and My Current Smoking Setup « Kevin Kossowan

Smoke-Day and My Current Smoking Setup « Kevin Kossowan — Wed, 26 Oct 2011 01:14:35 +0000

[...] mentioned that on Pig Day I was slipping ham cuts and hocks into a big stock pot of prepped brine. Turns out that was a good [...]

By: Deb Krause

Deb Krause — Sun, 23 Oct 2011 15:52:20 +0000

my mom grew up on a farm where they had their own chickens and cows for milk and meat and pigs (all of which they butchered themselves)
i sometimes forget that she grew up milking cows and butchering their own animals, skills that i largely haven’t developed. i can butcher and clean chickens. i’ve never milked a cow or goat. if i was faced with butchering a pig tomorrow, i could probably fumble my way through it, but i essentially have no skills in that area. chickens are quite a bit smaller and dont have as many parts to deal with…
it’s really great to see that you’re taking the time to develop skills in areas that are largely a mystery to the rest of the “developed” world.

By: ‘Charcuterie Day’ 2011 « Kevin Kossowan

‘Charcuterie Day’ 2011 « Kevin Kossowan — Sun, 23 Oct 2011 13:06:52 +0000

[...] Perennial Plate « Pig Day, 2011 23 [...]