It seems to be frowning. Wonder why?
The pig's head is in the stockpot and simmering away. Maybe good for a Pig's Head Terrine?There is some fat being rendered on the stove.
Bacon is already curing.
Tomorrow's job - sausages, chorizo, salami, prosciutto.
Oh, and we are only using one half - the other half will go to a good home on Friday.
3 comments:
holy crap! right now glad thats you not me! but hell, YUM!!
We're about to embark on our own pig-raising adventure (just waiting for the piglets to be weaned). How did you learn to cut up the pig? I'm going to pay the butcher to do it this first time, but I'd eventually like to take the job on myself.
Darren, we first watched "A Pig in A Day" by Hugh Fearnley-Whittingstall (River Cottage).
And we went for a master class at The Agrarian Kitchen in Tasmania. Very hands-on.
Then you just do it - it's far easier than we thought.
We had the butcher cut it in half (we are sharing the pig with another family) and those halves in 3 cuts. That made things incredibly easy.
Good luck with your pigs! We would love to rear our own...but we can't due to our location (watershed).
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