Posted by Farmer Nate @ 11:22 AM CST
Rolling Prairie, Indiana)
The Life and Times of a growing family and business[ Member listing ]
09 Mar · Fri 2012
Butchering the Last Pig
Hi all!! It is Friday afternoon and we are getting ready to head to the farm for the weekend. We have one pig left from last years batch. We decided to let him grow all winter. I would estimate that he probably weighs around 400 lbs. I have lots of plans for this pork. Lardo (from the fat back), fresh smoked bacon (from the belly, and loin), pancetta, (from the belly), prosciutto (from the ham), Smoked easter ham, Guanciale (from the jowl), Cappicola (from the loin), italian sausage, polish sausage, and chorizo, from the shoulder and all other ground scraps. I am so excited to start curing everything.
Right-click, copy link and paste into your newsfeed reader