More Pork

Another half a pig arrived the other day, it was a Berkshire and weighed in at over 300 lbs. Our half, 150 lbs. It was a gorgeous pig with lots of marbling and some very good fat back and cheeks.

The ham was amazing. We started the curing process for this as well as the cheeks and fat back. Next summer is looking up with all this ham curing.

The caul fat was awesome too, not to sure what’s going to be lucky enough to be wrapped up in it yet, probably rabbit loin or maybe a pate.

We are brining the belly and then going to confit it over 2 days. With the shoulder we made pate and sausages for brunch.

A whole half a pig processed and started to cure within 2 hours. We will be getting another half a pig at the end of this month. You can never have to much pork.


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