Home > Uncategorized > Not a pig, that’s a HAWG!

Not a pig, that’s a HAWG!

FWD: by baldwinmk
FWD:, a photo by baldwinmk on Flickr.

Spent the last 2 days slaughtering, butchering, and processing the biggest member of the pork family I’ve ever put a knife to. A 600 pound pig, I mean hog. We did this one a little different, instead of skinning it, like we have in the past, we scalded and scraped, and scraped, and scraped the bristles and hide off.
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It’s more work, but definitely better.  We have close to 100 pounds of fat we’ll render into lard, most of which gets lost in the skinning method.  We ground lots of sausage, ground pork, and made some rather pretty pork chops.   80 pounds (!) of bacon – belly meat, and cheek meat.     Am boiling down the stock to make my very first headcheese.
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I found this great set of videos here: http://www.permies.com/meat that gave some really good tips and recipes as well.  And I have to show the pretty ham photo as well:

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pardon us while we eat ourselves senseless for the next few weeks  🙂

Until next time…..

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Categories: Uncategorized
  1. Stephanie
    September 30, 2013 at 3:06 am

    600 pounds. OooWee. How long did you grow it out to get it that big? We find we get so much more meat and lard from a bigger pig….errr, I mean hog…but sometimes we just need the pork!

    • September 30, 2013 at 2:15 pm

      We actually bought this one from a friend, it was about a year and a half old. It’s definitely got lard, There’s probably 100-125 pounds of fat to render down. A little fattier than we like, as far as the meat, but the last ones we butchered were so lean you had to add fat to it to cook it. We’re considering buying a couple of piglets to raise up over the winter, that way we can control the feed a little better. But we need to improve the fence so my poor wife isn’t chasing pigs all over the place again!

  2. October 1, 2013 at 6:58 pm

    Wish I could have been there to lend a hand or two. Great job, Matt!
    Take care,
    Pa Mac

    • October 1, 2013 at 7:04 pm

      Would have loved to have you! It took 4 of us about half a day just to quarter her, then we took her home and started processing for several hours. It’s great how the “family economy” works on projects like this; we couldn’t do it any other way.
      Thanks for stopping by.

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