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 →
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 →
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 →
