Tuesday, 17 July 2012

Trevor is cut up

The next phase was to cut up Trevor, the female pig, into good-sized chunks for prosciutto and pancetta. The trimmings, etc. went into two piles.
The 'good' pile (lean meat without sinews, etc.) for salami. The 'other' pile for fresh sausages. This meat contained a bit of sinew, etc. Just everything that didn't make it into the 'good' pile.
Here (to the left) is the pile with the big chunks for prosciutto and pancetta. To the right you can see the pile for the salami.
The meat in the bowl is for the fresh sausages. We also divided the fat into a big lard pile (to be rendered later) and the pile for the chooks. They LOVE a good porky feast! :)
To be continued...
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4 comments:

  1. mashelly17 July 2012 at 1:42 pm

    hope you show us the rendering the fat bit,I would love to know how

    ReplyDelete
  2. Veggie Gnome17 July 2012 at 3:39 pm

    Sure. Your wish is my command! *LOL*

    ReplyDelete
  3. Mickle in NZ21 July 2012 at 5:08 am

    Arrrrgh, daft laptop ate up my first comment. It was full of awe and delight for you. And I even confessed that the only type of offal I like is a good blood pudding/sausage. I hope you got some of the necessary ingredients to make your own - yep, fresh animule blood is a necessary ingredient but is so worth it for the end result ...

    From the loather of all other offal, especially kidneys and liver (yuk, yuk, yuk),

    Michelle/Mickle over the ditch in Wellington xxxx

    ReplyDelete
  4. Veggie Gnome26 July 2012 at 10:11 am

    Michelle, we didn't make blood pudding. But we sampled 2 different, very delicious sweet blood puddings. One with cocoa and it was just like a chocolate spread. And the other one with pasta pieces and sultanas. Again, totally delicious as a dessert.

    I grew up with blood sausage and never liked it. It always had these big chunks of fat in it, and they grossed me out. Not sure what I'd think of it now. :)

    ReplyDelete

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