{"id":542,"date":"2020-12-07T20:34:38","date_gmt":"2020-12-07T20:34:38","guid":{"rendered":"https:\/\/wordpress.evergreen.edu\/tmtaa-portfolio-f20-natalie\/?p=542"},"modified":"2020-12-08T21:18:23","modified_gmt":"2020-12-08T21:18:23","slug":"pig-to-pork-summarizing-10-weeks-into-10-minutes","status":"publish","type":"post","link":"https:\/\/wordpress.evergreen.edu\/tmtaa-portfolio-f20-natalie\/pig-to-pork-summarizing-10-weeks-into-10-minutes\/","title":{"rendered":"Pig to Pork Presentation"},"content":{"rendered":"\n

Some may find disagreeable select images contained herein that pertain to the process of alchemy by which an animal is turned into food<\/p>Brandon Sheard<\/cite><\/blockquote>\n\n\n\n

In-program ILC:<\/h2>\n\n\n\n

This 16 credit in-program independent learning contract entitled \u201cPig to Pork\u201d is designed for the student to do a quarter long case study of terroir with her American Guinea Hogs. This will include gaining hands on experience in nose-to-tail butchery, charcuterie, experimenting with selective feeding to shape the flavor of the pork, and tasting labs with a foodoir. It also includes learning about the social, environmental and flavor affects of pasture raised heritage breed hogs vs. industrial confined hogs. The student will be gleaning curriculum and modifying assignments from the program Terroir Meroir: Towards Agricultural Agribusiness.<\/p>\n\n\n\n

Learning Objectives<\/th>Activities that will help me to attain this objective<\/th>What my sponsor will evaluate<\/th><\/tr>
To learn the ecological, social, ethical, and flavor affects with small scale homestead hog farming and industrial hog farming. <\/td>Reading Real Pigs: Shifting Values in the Field of Local Pork<\/em> by Brad Weiss
Reading Foodopoly <\/em>by Wenonah Hauter
Researching using online library<\/td>		ePortfolio WordPress Website: Photos, Writing on information learned, Time Log<\/td><\/tr>
To use selective feeding and observations during foraging to experiment with shaping the terroir the of the pork.  <\/td>Read Happy Pigs Taste Better: A Complete Guide to Organic and Humane Pasture-Based Pork Production <\/em>by Alice Percy
Read The Third Plate<\/em> by Dan Barber
Let my pigs forage and note the foods they eat most 
Find local food sources and waste streams that can create a certain flavor and mouthfeel to the pork i.e. spent grain from local breweries, hazelnuts, etc.
Note the flavor and tastes of the pork after the harvest. 
Make dishes out of the harvested pork.<\/td>		ePortfolio WordPress Website: Photos, Writing, Time Log<\/td><\/tr>
How to humanely and honorably harvest a hog and learn nose-to-tail butchery<\/td>Read Homegrown Pork: Humane, Healthful Techniques for Raising a Pig<\/em> for Food<\/em> by Sue Weaver
Do a facilitated workshop on the nose to tail butchering. 
Use The Farmstead Meatsmith (Brandon Sheard) membership videos and literature for guidance.
Harvest a whole hog and use every part of it while documenting the experienceCreate dishes out of the offal<\/td>		ePortfolio WordPress Website: Photos, Writing, Time Log<\/td><\/tr>
To learn the art of Charcuterie.<\/td>Read The River Cottage Curing and Smoking Handbook<\/em> by Steven Lamb
Read Home Production of Quality Meats and Sausages<\/em> by Stanley Marianski 
Read The Art of Charcuterie<\/em> by John Kowalksi
Use The Farmstead Meatsmith (Brandon Sheard) membership videos and literature for guidance. 
Begin the process of making bacon, salami, sausages, and more.<\/td>		ePortfolio WordPress Website: Photos, Writing, Time Log<\/td><\/tr>
Tasting Research with Foodoir<\/td>Tasting lab
Complete lab matrixes
Foodoir writing on WordPress Website
Will be tasting the Pork and noting flavors, mouthfeel, and more.<\/td>		ePortfolio WordPress Website: Photos, Writing, Time Log<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Pigs to Pork:<\/h2>\n\n\n\n

\u201cOne 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\u201d (34).<\/p>

\u201cJust some grazing and a few scraps to survive and thrive. That is the one role that Guinea Hogs provide better than any other pig\u201d (35).<\/p>kirk fackrell, Saving the guinea hogs
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