It’s long overdue that I post about our piggie venture for the year. Warning, there will be a lot of photos of meat or butchering in this post.
I have mentioned our pig share in the past. Last year’s pig’s name was Pancetta. She was tasty but we ran out of our pork supplies in the spring, so this time we thought we would go whole hog – literally. Last year we split one. Now we have not just the whole hog, but 1.5 hogs and our freezers are full. Add to the freezers 20 free range organic chickens raised by my brother (Leelanau Farm and Game) and you see I mean really full. Oh and we still have part of the 1/4 of grass fed steer in there too and now a local leg of lamb. Sounds like we are carnivores. Yep, we are, esp Eby. But to show you our versatilty we also eat tofu and have a pantry full of canned tomatoes from our garden. By now you should have time to leave the blog before we get to the photos, I have given you ample warning.
Those were all pictures of our pigs in July and about one month before we butchered them. As you can see, they are happy. They have treats, mud to wallow in and lots of water to play in or drink.
Here’s our co butcher Julius with the ban saw behind him. Note the honey boxes, yes we were in the honey house as it is full of stainless steel and easy to bleach after wards.
We have about 45 pounds of ground pork now. A lot you may think, but many cuisines use ground pork and we cook a lot of Asian and Mexican food.
For a little variety, below is a shot of my brother butchering our Thanksgiving Turkey (it was a small one) by hand (not his favorite thing to do) as we needed our a bit early to bring home with us. I watched the process from start (catching the turkey and killing it) to finish (de-feathering, gutting and putting it in a bag for transport home). I am glad I did as it makes me appreciate even more what it takes to put healthy, sustainably raised food on the table.
Our turkey is the black and white one on the right:
Next up: Dexter cow and half Dexter/jersey steer. Stay tuned for the adventures of Unna and Jr. Unna will be kept and bred, Jr will be many dinners of grass fed beef.
This will be their winter home as soon as it is fixed up (it is structurally sound, but needs some minor adjustments):