And this little piggy....

[ComfortablyNumb]

….went to the freezer!



Yesterday it was cut...



….tonight it was wrap. Chops, ribs, a couple of loin roasts, and some belly.



Front legs, more ribs, a couple of rump steaks, and a small rump roast.


Shoulders.



And now for something completely different, for me anyway. I've never done ham, however someone who bought a pig from me had me try theirs, which was done by a 'professional' custom processor. I'm not much of a ham eater, but it was the worst I've ever had, couldn't even eat it, much to the delight of the dogs. So I cut these two with the intention of giving it a go.

[SpeedyB]

Screwed up a ham?! Sad.

You raise and butcher them?

[ComfortablyNumb]

Indeed. If you'd like to see the whole gory process, a pictorial of one I did last year is here: https://pitmaster.amazingribs.com/fo...8-farm-journal

[SpeedyB]

Ah man, that's super cool. I've harvested whitetail before and I guess swine isn't terribly different.

Thanks for sharing. Speaking of sharing, wish you were local! 😎🤤

[HawkerXP]

Where is the package with the "squeal" in it?

[ComfortablyNumb]

That comes today when I run the remainder through the meat grinder. I'll tell it to squeal like a pig, just for you!

[klflowers]

I used to live in Olympia. This makes me want to move back and stowaway on your farm...

[NapMaster]

Nice looking parts. Your processing would be called a boucherie in South Louisiana. The only problem I see is no fresh cracklins. Makes my mouth water thinking about it.

[Spinaker]

Lets Go! I would love to learn how to do this. It would be so much fun. Plus my uncle is a hog farmer and I would love to do a huge hog roast out at his place. From pen to plate!

[Craigar]

Go whole hog.

[Spinaker]

Absolutely! Craigar