This morning I had the pleasure of going to the Locker and watching my hog get cut up. Like watching a master musician or artist create a masterpiece, watching Craig the butcher break down these hogs was just breathtaking.
The best thing about raising your own meat, or buying from people like me, is you get to decide how you want your meat cut and wrapped. That means you can decide what meat cuts you want, for example a pork loin or pork chops. You can decide how many chops you want in a package, how thick you want your chops, or bacon. For a foodie, it’s like a dream come true. I like it because it makes my life convenient – since I live alone, I only got two chops per package.
If you want a more in-depth explanation of these pictures please read Jenny’s post here
The hog has been split into two sides. They will process one side at a time.
The first thing Craig does is remove the leaf lard. This is supposed to be the best lard ever for making baked goods. I’ve never had any before so I requested them to save it for me. I will render it down in my oven and then make heck of pie crusts and tortillas! Yum!
Check out this video of Craig cutting my beautiful chops.
This is my Dad’s pork. It’ll get him through a summer of BBQing, it’s nice to change it up with some pork! We love beef, but variety is the spice of life!
All the scraps are saved for sausage, I wanted my sausage “southern style” because it is my personal favorite and makes the best biscuits and gravy. For reals. Come over for brunch, I’ll blow your mind!
Yeah, I’m excited. This was a lot of work right here!
The bacon and ham will take longer to get, because they must cure it. They said I would have my ham in time for Easter! YAY!
So my next blog will be what this whole project was about – pork!!!! I cannot wait to try it. Even though I raise animals for a living, I’ve never had this caliber of pork before. I’ve been dreaming about it! What should I try first?!