We did it… a whole hog (or rather 2 hole hogs) broken down join by joint, cut by cut, by our fabulous group of 22 participants! Our Back Road Butcher Ben lead us all through a super informative and engaging hands on day of all things pig. Not only did the participants enjoy the headcheese and pate I slaved away on, but we also seared up some lovely bits of pig heart as well as a really great sweet & sour pork hock dish… I will post the recipes for the heart and the hocks early next week.
We turned nearly 400 pounds of pork into neat little bundles of sirloin butt and leg roasts, thick chops, tenderloin, ribs, and best of all the charcuterie: We rolled up the bacon sides and next weekend we will get smoking, and I am looking forward to sharing all that smokey goodness with you guys in the future. Our pigs legs have a fine destiny having been carefully packed in salt in a “meat coffin” destine for pruscuttio goodness next year, we also set aside the capicola strips from both pigs and will have our butcher do a dry cure of those! YUM. We also made dozens of sausage and learned to link and tie them off, which was really fun. I opted to season one batch with maple syrup and rosemary for our breakfast link (which we all enjoyed this morning), and the other batch was a hot chili (surprise surprise) pepper and sage sausage.
All and all we had a great day, learned a ton, shared some delicious odd bits with the group and helped propel local food resilience one step further.