It’s time to start making plans for this year’s pigs. Last year I raised 3 durocs – 2 gilts and a barrow. This year, I’m paying a local farmer to raise 4 hampshire-duroc crosses – all 4 are gilts. The general plan is to cure one, freeze one, give one to my butchering partner and sell and/or share one. I’m guessing each pig will weigh in around 225 pounds live. At that weight, I should end up with about 145 pounds of meat plus extras like heart, tongue, liver, and femurs to roast for the dogs from each pig. What to do with all that meat?
This post is my reading list for all things pork to get them from the farm to the table.
Killing, cleaning and butchering: United States Department of Agriculture, Farmers’ Bulletin Number 2265.
Sugar cured ham: University of Missouri Extension, G2526. The second recipe matches my mother-in-law’s recipe and is the one I use.
Curing and smoking:
Ideas I’ll pull from this book include bacon, Canadian bacon, breakfast sausage and italian sausage.
Ideas I’ll pull from this book include guanciale (cured jowl – great for carbonara) coppa (cured neck muscle above the loin), lonza (cured loin), and salami cotto (cooked salami similar to what we know as genoa salami from the deli counter).
I was inspired by Salt&Time in Austin (see Bon Appetit article) to create a coffee lomo (lomo is Spanish for loin so is another name for lonza or cured loin) using Cerulean coffee, New Mexico chills, and cumin. I also used the seasoning mix for this cure to season a fresh tenderloin for our butchering day meal last year… Tasty!
Ideas I’ll pull from this book include kielbasa wedzona (soooo much better than Hillshire Farms kielbasa), fennel and picante salami, and pepperoni.
Schwarzwälder Schinken aka Black Forest Ham: Wedliny Domowe website… translated from Polish to English, this means “domestic meats.” The article I found is no longer available, so I am very thankful I saved a full copy when I found it.
Ingredients: Sausage Maker
Good reading, great eating.