Monday, December 7, 2009

The half pig

We cut up half of a pig last Wednesday, and I finished dealing with the 4.5 gallons of lard today.  At this point, we were removing the leaf lard and shaving some of the fat off the back.  To give some perspective, the counter we worked at is six feet long.

Here's a picture of me cutting the fat off the back.  This pig was pastured and had lots of milk and soaked corn.  Our friends raised six this year; they say they do not want to raise that many again.

This is the hind quarter.  We cut this into two roasts and some steaks.

We haven't cut up enough pigs to know quite what to do with chops this thick.  Maybe we made the wrong choice, but we just cut them and packaged them in pairs for us to treat as a meal for all five of us.  We also made a rib roast from one end of the ribs.

It's pretty amazing to do this work and fill your freezer.  We ground the bits and pieces into roughly 30 pounds of ground pork to use in lasagna, tacos, gravy, and for sausage.

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