Some may find disagreeable select images contained herein that pertain to the process of alchemy by which an animal is turned into food Brandon Sheard In-program ILC: This 16 credit in-program independent learning contract entitled “Pig to Pork” is designed… Continue Reading →
“One of the powerful things about heritage animals is that they were able to survive and thrive in a time when we didn’t have a lot of vets and chemical dewormers and vaccinations” (34). “ A core requirement of this… Continue Reading →
My name is Natalie and I am raising five American Guinea Hogs for meat! In spring of 2020 I started a vegetable garden to try to become more self-resilient. Long story short, I learned that the amount of energy to… Continue Reading →
Currently in progress and simmering
This was one of the most delicious meals we made. The hocks totally fell apart, the skin was amazing, the flavor was perfect, and the cornbread with honey tasted like heaven. It was the easiest meal to make and the… Continue Reading →
We made a few different sausages on 11/30! It was fun getting to use the grinder and sausage stuffer and definitely made things a lot easier and the process faster. I am not posting as many detailed pics in order… Continue Reading →
These were some of the best cookies i’ve ever had. The crisp-gooey ratio was perfect, the taste was amazing, and it was a perfect post slaughter treat. What’s the secret ingredient? Blood! The blood acts as a binder and is… Continue Reading →
We harvested a second pig, this one was one I focused less on through out the quarter. By that I mean I wasn’t letting it out to roam around as much and not feeding it as many pumpkins/other good stuff…. Continue Reading →
“Taste is simultaneously part of who we are, in body and mind; it is both an opening to and an embedding in reality for us. It is, then, a way of both making and acting on existence, of inhabiting the… Continue Reading →
This cider cured ham takes a minimum of 15 days to cure. The brine has salt, sugar, dry hard cider, apple juice, juniper berries, bay leaves, black pepper and more. We de-boned the ham and put it in the brine… Continue Reading →
This was by far the easiest part of the whole process. The pig was cut into four primals: the shoulder, the belly, the loin, and the ham. Then the should was cut into the boston butt, the picnic, the hock,… Continue Reading →
For the bacon, I made a mix of a quart of Demerara sugar and a quart of coarse sea salt. Coarse sea salt so that the salt does not penetrate the meat as fast and slowly draws out the brine… Continue Reading →
