Return of the Prodigal Pigs

Bringing home the bacon.

Fat and unctuous meat, just like yo mamma (would have wanted it).

The pigs are back, albeit in the deep chest freezer.  We sold Lenny to two families who decided to have Farmer George process the belly and hams for them at an additional cost.  The bacon made by the butcher turned out great but the curing and smoking took an extra two weeks.  We opted to keep our belly and hams unadulterated.

Lenny and Squiggy's hanging weights were 178 and 158 respectively.  Not bad considering they started at 25 lbs and we had them four months.  That is a lot of pig meat but surprising not as much as you would think especially if you give away a bunch.  We wanted to engender good will with those who helped or tolerated our swine raising.  A pound of flesh, when not given in the Biblical sense, goes a long way with neighbors and friends.

Slow and steady, that's what she said.

The meat has been incredibly tender and flavorful.  By far, the best cuts involve some fat.  We had some of the jowls which were tender and almost nutty when cooked in a red sauce.

The belly and hocks were cured for a week in the refrigerator in kosher salt, pink salt and brown sugar.  After rinsing the meat, it sat in the fridge another two days to form pellicle, then it was cold smoked for five hours.

Stay tuned as the other slab of belly is made into pancetta.

Bacon slabs and smoked hocks.