I had made another brine for the ham as well. This one contained some molasses in it as well as bay leaves, juniper berries, and rosemary. I put the ham cut in the brine on butchery day (Monday) and took… Continue Reading →
We made blood sausage the same day we made the pig head pozole. This was definitely another process that was completely worth the texture, flavor and honoring the pig. After sticking the pig, we put a bowl up to it… Continue Reading →
The day of the slaughter I had made a brine to put the head in when it was all done being processes. The brine consisted of 14 qts water, 4.5lbs salt and you could also do 4.5lb sugar but we… Continue Reading →
After eviscerating the pig, we collected the spleen, hanger steak, liver, heart, and kidneys. We brought them inside, examined the liver for liver worms and signs of a bad liver.. (there were none and it was good!). We split the… Continue Reading →
Bleeding out, Scald and Scrape: Removing head and Eviscerating! : After evisceration and splitting, we hung the carcass over night to give the protein enzymes time to start breaking down the actin and myosin that binds during rigor mortis. The… Continue Reading →
“There I will suggest that using all the flesh of a well-cared-for pastured pig exemplifies a deep concern with authenticity, a value that derives from what is conceived of as a direct, unmediated, and un-commodified experience of one’s food” (Weiss… Continue Reading →
After reading about how pumpkins and their seeds can not only benefit the flavor of the pork but will act as a de-wormer I decided that finishing the hogs on pumpkins would be an ideal experiment! Not only are we… Continue Reading →
When I went to The Ruby Brink, a butcher shop on Vashon Island that I highly recommend you pay a visit to for delicious heritage meats (still thinking about the pork chops I got there), I bought some rendered leaf… Continue Reading →
Some of the tools used for harvesting a pig are things you’d expect.. like knives, gambrel, s hooks, etc. But there are a few unique tools that are used to make sure every part of the pig is savored….. The… Continue Reading →
The art of Charcuterie is synonymous with fat. Guinea Hogs high fat content is excellent for charcuterie. Pork fat provides incredible flavor and a melt-in-your mouth texture and experience. The fat holds most of the flavor! The fat can convey… Continue Reading →
