Let’s be clear about a couple things. First, I’m no pro butcher. Nor am I suggesting this is ‘the’ way to cut a pig – I feel that boils down to how and what you cook. What it boils down to is this: I grew up butchering game meats, and one cold and stormy winter night, Charcuterie got it in … Read More
Porkonomics – Nature’s Green Acres 2010
I do this math, every time. And the way I see it, this is some of the most important information I can make public: How much does it cost to buy a pig? What does it work out to for weight? How much per lb? How much work is it? Why bother? These are all barrier-to-entry questions, so I feel … Read More
Pork Butchering 2010 – Nature’s Green Acres
This fall, I’m going to be butchering 4 pigs from 3 different local farms – Irvings Farm Fresh, Nature’s Green Acres, and Peck N Berry Acres – all in my garage. 1.5 of them will be for my family, the rest for folks that are cutting meat with me – and a first this time around: for a few close … Read More
Pig Butchering, Fall 2009
A long awaited day – ‘PIG DAY’ – has come and gone. A couple friends and I had ordered 3 pigs from Irvings Farm Fresh – a local Berkshire pork producer. They’d raised the hogs a few weeks longer than normal as per our request to size up the pigs, and fatten them up a bit – as is evidenced … Read More
My First Pig – Berkshire
My first pig. Ah, how I have longed for this – ever since reading ‘Charcuterie‘ for the first time so long ago. Now, settled into our new home, I have space to butcher, capacity to freeze, and soon the cellar conditions to dry cure the many products I wanted to, but could not produce before. Saucisson sec. Sopressata. Salt cured … Read More
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