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 →
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 →
I made an instagram account to be able to embed photos and video’s to this website easier. For some reason it is more difficult to upload photos on the website, rotate each individually, and post them. And videos havent been… Continue Reading →
For a bit now we have been getting fish scraps once a week from a local fishery and feeding them to the pigs. It is a good source of protein and omega 3 fatty acids. It is used more so… Continue Reading →
