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| Winner, winner, piggy dinner http://cookaholics.org/viewtopic.php?f=38&t=3278 |
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| Author: | Darcie [ Wed Aug 21, 2013 9:31 am ] |
| Post subject: | Winner, winner, piggy dinner |
Last weekend my husband and I attended a local festival, the Veseli Hoedown (clicketyfor a three minute video of polka music from a prior year). Despite the crappy beer and crappier hamburgers (I think I got a mild case of food poisoning), I managed to win half a pig! Locally, humanely raised and to be processed in October. Anyone who has worked with a butcher on half a pig, please weigh in with any suggestions. I am sure I'll get the whole pig's leaf fat (who else but me would want it?!), but if you have advice on how to ask them to cut it, I am all ears. |
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| Author: | Kathy's Pete [ Wed Aug 21, 2013 10:14 am ] |
| Post subject: | Re: Winner, winner, piggy dinner |
I'll be interested in seeing how much fat your pork belly has. The pigs we get don't have a tremenous amount of fat which makes for slightly healthier bacon, perhaps. |
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| Author: | Tim [ Wed Aug 21, 2013 11:34 am ] |
| Post subject: | Re: Winner, winner, piggy dinner |
Darcie, There are a number of unusual cuts you really want:
The Diaphragm/Caul Fat The Hanging Tender, from the diaphragm The Skirts, Inside and Outside Pork Belly with skinp-0n for porchetta I would also suggest that you request that the loin ribs be left intact all the way to the belly. You will be amazed at the flavor that resides in those short ribs. Get as much skin as possible and plan on cassoulet for the holidays. tim |
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| Author: | Amy [ Wed Aug 21, 2013 12:01 pm ] |
| Post subject: | Re: Winner, winner, piggy dinner |
I'd also google some pig charts. Around here whole or half pork, lamb and beef sides are readily available, and the purveyors websites usually have cut options for you to choose how you want it both cut and packaged. I've found those resources helpful. Amy |
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| Author: | alstro [ Wed Aug 21, 2013 5:38 pm ] |
| Post subject: | Re: Winner, winner, piggy dinner |
I got a half of pasture-fed pig and it changed flavors much quicker than the grass-fed beef I usually get. I would make sure to use it within six months, at most. Deb |
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| Author: | ldkelley [ Wed Aug 21, 2013 5:58 pm ] |
| Post subject: | Re: Winner, winner, piggy dinner |
I second the recommendation to get as much skin as possible. I recently saw this detailed post on another forum on making homemade pork rinds. They look amazing. Pork Rinds Congrats on your win! --Lisa |
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| Author: | talanhart [ Thu Aug 22, 2013 6:31 am ] |
| Post subject: | Re: Winner, winner, piggy dinner |
Congratulations. Don't forget the Cheeks for Guanciale! |
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| Author: | Da Bull Man [ Thu Aug 22, 2013 7:42 am ] |
| Post subject: | Re: Winner, winner, piggy dinner |
I bought a pig via an FFA auction a few years ago...while it was one pretty pig it was awful to eat. It was so lean that it was hardly edible. I have learned to watch for the "heritage" breeds that have not had all of the fat bred out of them. Good luck. 
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| Author: | Darcie [ Thu Aug 22, 2013 2:31 pm ] |
| Post subject: | Re: Winner, winner, piggy dinner |
Thanks, everyone, for the excellent suggestions. I don't what breed it is, but it's not pasture fed (at least not wholly, the farmer said he uses feed). I assume it's the standard Duroc (lean) pig, but I will cross my fingers for a Berkshire or other heritage breed. |
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| Author: | Amy [ Thu Aug 22, 2013 4:32 pm ] |
| Post subject: | Re: Winner, winner, piggy dinner |
If Duroc, an excellent candidate for SV. (Frankly any piggy is...but a lean one is most noticeable for the difference.) Just add leaf lard to the bag, and it will come out very moist. Amy |
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