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 →
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 →
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 →
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 →
Week 2 and 3 have been chaotic due to the many moving pieces of creating a self-taught curriculum and carrying out the work without head spinning. Part of what makes this ILC particularly “easier” is how much work needs to… Continue Reading →
One of our main concerns was obtaining a 55 Gallon Steel Drum for dipping the pig in for scalding and shaving that hadn’t had toxic materials in it previously. After having thoughts and conversations about it, I looked on craigslist…. Continue Reading →
