but a freakin' spare rib rack attached! The belly was also (knowingly) skin on. My goal was to make cassoulet (Antonly Bourdain's recipe) (thanks to fzxdoc for the Rancho Gordo Cassoulet bean source). So, my butcher skills being limited to butchering the language occasionally, as well as mangling the carving of the Thanksgiving turkey in earlier days, I decided to butcher it anyway. I thought the rack of spares came out fairly well, but the skin had too much fat left on it.
Anyway, in the end I had plenty of belly and rind for the dish, plus a bunch of fat to be rendered into lard. Looks like homemade bacon is up next (8-ish pounds of belly left), along with the ribs to be eaten tomorrow. Not sure what to do with the excess skin. Ideas anyone?
I can't recommend D'artagnan enough. I hit a sale (15% off the 16#-ish belly, which cost $103), plus free OVERNIGHT shipping for an order over $150. I bought some other Berkshire ribs and some sausages.
Pics:
Anyway, in the end I had plenty of belly and rind for the dish, plus a bunch of fat to be rendered into lard. Looks like homemade bacon is up next (8-ish pounds of belly left), along with the ribs to be eaten tomorrow. Not sure what to do with the excess skin. Ideas anyone?
I can't recommend D'artagnan enough. I hit a sale (15% off the 16#-ish belly, which cost $103), plus free OVERNIGHT shipping for an order over $150. I bought some other Berkshire ribs and some sausages.
Pics:
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