Only sea salt

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Back in the fall, we bought a whole pig from a farmer on the mainland.  He raised it and sent it to the slaughterhouse a couple weeks back.  It took a couple weeks for the bacon and ham to cure, and we had to go pick up our meat today.  It took most of the day, so there wasn’t a lot of cooking on our agenda.  There was sea salt in my oatmeal, though.

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Comments

  1. beachnitpicker says:

    So just exactly what do you get when you get a whole piggy–poundage, cuts, whatever?

  2. I don’t know the precise poundage. The hanging weight of the pig was 175 pounds, though. We split the pig with our nieghbors, so we only got half. The fresh meat was a lot of pork chops, some spareribs, a few miscellaneous cuts, and several large roasts. The cured meat was bacon and a whole lot of ham. Since we asked for everything, there was also the tongue, liver, kidney, head, feet, lard, and bones. We’ll be in pork for quite some time.