Breaking Down A Local Pig

In less than 15 minutes, the guys at West Gardiner Beef broke down my
144 pound pig raised in Appleton on Terra Optima Farm.  They were
amazingly skilled with their knives and such a pleasure to watch.  My
pig was broken down into what is called primal cuts, such as the loin,
shoulder, ham, butt, hocks, etc.  I've been buying from Terra Optima
for several years now, and have not been brave enough to attempt a
whole pig on my own.  This is the first step toward breaking a whole
one down.  I call this my practice pig.  I'll use every part I can to
make sausage, head cheese or guanciale, pate, pancetta, bacon, lard,
Canadian bacon and I'll try to smoke some things in the Weber grill on
a sunny day. Hopefully, our appetizers this summer will be fruits of this winter's labor.

Back into the kitchen to make stock and then demi-glace

© 2009 Anne Mahle

1 Comment

  • Burgandy
    February 10, 2009 at 11:06 pm

    What an amazing thing to be able to do. You are going to have incredible appetizers! I’m sorry but there is nothing better than pig.


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