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whole pig

Discussion in 'Food and Drink' started by butch, Mar 9, 2015.

  1. butch

    butch Founding Member

    ok so here we go. we buy beef a side at a time and am thinking about buying a whole pig to put in the freezer.
    so the question is what cuts to get.
    my butcher also make bacon and ham that is good in house so i will most likly get some of that along with sausage.
    other then that im at a loss
  2. John Fout

    John Fout Founding Member

    Depends what he charges to cure the bacon and hams...

    I would get the loins whole. Jowls, and tenderloins. Everything else I would grind unless you wanted a butt or cushion for smoking and pulling.
  3. Lucretia

    Lucretia Founding Member

    Definitely butts for smoking, and some ribs to go along with them.
  4. Jim

    Jim Old Curmudgeon Founding Member

    Making your own hams and bacon is pretty easy Butch. If they charge very much we could talk you through it.
  5. butch

    butch Founding Member

    i have helped a guy make CB before but never atempted a ham. im also worried that dependig on the time of year getting a cold smoke in my smoker woudl be tricky
    and lucretia for sure i woudl make some BBQ
  6. WildBoar

    WildBoar Founding Member Contributor

    The shoulders/ butts make great roasts. High in fat, so the meat stays nice and juicy. Very easy to cook. We make a killer picnic shoulder/ ham for a Christmas party every year that has a molasses/ pecan/ bourbon glaze on it. It doesn't suck...
  7. butch

    butch Founding Member

    man that sounds good
  8. Jim

    Jim Old Curmudgeon Founding Member

  9. Lucretia

    Lucretia Founding Member

    My granny used to love cold pickled trotters...
  10. Yes. Yes we do.
  11. daveb

    daveb Founding Member

    I'm thinking you need at least two pigs...
  12. butch

    butch Founding Member

    maybe but i think startig with one is a smart move to see what all cuts we like and how good i am at curing/ smoking ham/bacon
  13. Jim

    Jim Old Curmudgeon Founding Member

  14. Christopher

    Christopher Founding Member

  15. butch

    butch Founding Member

    we like stuffed chops and kabobs BTW nice looking bacon
    nother reason for one pig at a time is with a half a steer and kelly wanting to bag a deer this year and the garden our 2/3 sized freeze gets full fast but this year we hope to can a bit more to help with space (shockig how much food we got out of 4 6x6' raised beds + 6 razberrys 4 blueberry bushes (still really young )
  16. Oh man! This is a great idea.

  17. pleue

    pleue Founding Member

    Other countries tend to have some interesting takes on cuts that we can't get it that we just grind into sausage. I would suggest any of the following:

    Neck fillet (uk/Europe, SE Asia)
    Smoked neck bones, hocks, etc. for stews
    Secreto (Spanish skirt like steak)
    There are good smaller roasts in the front shoulder, perfect for Kassler
    Salo or schmaltz
    Jowl bacon
    Porchetta trussed and cut into more manageable steaks, possibly after freezing
    Smoked chops
    Blood sausage or any number of sausages really
    Head cheese

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