Bacon

The bacon is finally finished curing and air-drying.  It turned out quite good this time, and we got almost 20lbs of bacon from one pig, after curing.  This means it was probably originally 25 or so pounds fresh. When bacon is cured traditionally, salt and a small amount of sugar, spices and seasonings are rubbed…

Chicharrones and Pork Pie

      The Chicharrones (or, as they are called here in the South, Pork Rinds) are just the pork skin sliced and baked for awhile.  In general, we scald and scrape our pigs, not only because cured hams must have the skin-on, but also so we can save the skin for these delightful, crunchy…

Scrapple

    Spleen   Kidneys The lungs, or as they were known in times past, the “lights” Scrapple is a perfect breakfast food – it is meaty, savory, and sticks to your ribs.  It is delicious and nourishing, and a perfect way to start off the day. I like it because it is a delicious…

Sausage

  Sausage seasonings being mixed – we only use pure organic herbs and spices and sea salt.   Sausage being mixed   The results   Black Sausage Ingredients   Liverwurst getting ready to be made There has been some confusion about the pig classes we are offering.  I think in being overly flexible about what…

Pâté Progression

  I thought it would be interesting to show what goes into the various tasty things we made over the weekend.  Naturally, I am starting with the most photogenic end – the result.  Most Americans, I think, would be a bit squeamish when it comes to looking at a picture of raw liver.  They are…

First Pig Harvest

Getting started….   All of these fresh organs are used to make delicious traditional foods….     We harvested the first of the spring piggies over the weekend.  Everything went so well, and we were careful not to pack too much into one day this time.  The scald water was the perfect temperature, and scalding…

Oxtail Soup

Everything went well on Friday – and yes, I do have a pot of oxtail soup on my stove right now!  I made some changes to my usual recipe and used soaked cassava instead of potatoes, pumpkin instead of carrots, and Shungiku (an edible chrysanthemum) and cutting celery instead of celery.  It made me happy…

A Break

We finally got around to processing the rest of the turkeys.  There were only seven left, but we had to 1) Clean out the lower room, which is a nightmare of junk 2) Move in the new freezer and set it up 3) Wait for a weekend it was not raining. We ALMOST got #3…

First Attempt At Bacon

  Inspired by the River Cottage Curing and Smoking Handbook, Ethan cured some bacon last week.  It’s good, but not quite what we expected – it’s a little heavy on the juniper berries and bay leaf.  Not bad at all, but I guess we’re used to Southern-style bacon.  We’re going to try it again with…

Local Dad Finds One Cool Trick For Storing Tons of Back Fat

Ethan got out the meat grinder and tons of frozen back fat the other day in an effort to create more freezer space.  It seems to work really well storing the fat like this.  It doesn’t get moldy or go rancid the way rendered fat does.  You just chip off what you need and throw…

Little Big Pig

A blown-up pig’s bladder – in other words, a “Colonial foot-ball” It works! Yesterday our friend PJ came out and very generously assisted in processing a pig to roast whole for the birthday this weekend.  It was the only remaining boar among the spring piglets, and we also didn’t want him to start breeding his…

Mabon/Michaelmas

This week is Michaelmas, the equinox, the start of autumn. It’s still hot, but not like some years.  In the evenings, the wind sweeps over the east hill at the farm, and blows cool.  It blows colored, dying leaves down, too, and twists the yellowing bramble bushes. Some years we really celebrated this holy time,…