Yummy!! 
My Valentine's Day Gift!-In the Freezer!!
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Cornish Heritage
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LOOKS delicious 
Bet you're enjoying that tasty pork.
Pigs are normally calculated at around 60% so with a hanging weight of 200lbs she was probably a good 300lbs plus which is a good size for butchering at. Much more than that & you start to get more fat. Did you get the lard & render it? That is GOOD stuff
Liz
Bet you're enjoying that tasty pork. Pigs are normally calculated at around 60% so with a hanging weight of 200lbs she was probably a good 300lbs plus which is a good size for butchering at. Much more than that & you start to get more fat. Did you get the lard & render it? That is GOOD stuff
Liz
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aggieterpkatie
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Yep, I got the fat, feet, and ears. Everything else went into the scrapple.Cornish Heritage said:LOOKS delicious
Pigs are normally calculated at around 60% so with a hanging weight of 200lbs she was probably a good 300lbs plus which is a good size for butchering at. Much more than that & you start to get more fat. Did you get the lard & render it? That is GOOD stuff
Liz
I didn't get as much fat as I'd hoped....2 bags full but I didn't weigh them. Maybe 5-7 lbs of fat?Royd Wood
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That smoked bacon looks good - I'm sure it was yum
We render the fat here too and its a good seller from the store but it always seems to be the hottest day of the year whenever we do it and the house smells like theres a three course dinner about to be served
We render the fat here too and its a good seller from the store but it always seems to be the hottest day of the year whenever we do it and the house smells like theres a three course dinner about to be served
Stubbornhillfarm
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Oh my goodness! That looks wonderful! Congrats. One of ours is going to the butcher for my boss on Saturday and our other three we are doing at home next weekend. Can't wait!
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aggieterpkatie
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I'm definitely saving mine to do this winter! I can't even think of turning on the stove for that many hours this time of year.Royd Wood said:That smoked bacon looks good - I'm sure it was yum
We render the fat here too and its a good seller from the store but it always seems to be the hottest day of the year whenever we do it and the house smells like theres a three course dinner about to be served
Cornish Heritage
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It really does not take long. Did they grind it for you? If so all you have to do is get a good heavy frying pan on the stove top (we use cast iron), turned to medium, fill with fat & let it simmer down. The good stuff will melt, the "dross" will rise to the top. Pour through a cheesecloth when done & voila! There is your lard in the jar. I don't bother to pressure can ours, just put it in the freezer except for the one jar I am using which stays in the refrigerator.
If you pressure can it, it can just live on your pantry shelf.
Liz
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aggieterpkatie
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No, they didnt' grind it. I forgot to ask! No big deal, I just cut it into chunks. Another reason I wanted to do it over the winter is because I wanted to try "cleaning" it this time. Last few times I've made lard it was very easy, but it had a porky taste. I wanted to try to clean it so I could use it in non-savory things, like icing. If it's cold outside, then I can put the lard/water mix out on the deck and let it cool that way, instead of having to wait so long for it to cool inside.
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this thread has been very interesting to me because in a couple months i will have my pig butchered as well.. looks like you have a TON of meat!!! i am hoping they all package the bacon and chops that way? as i wouldnt mind selling some of it or just give it to friends and family, i myself couldnt eat all that pork!... i dont think
i have only heard the term 'rendering the fat' but i know nothing about it, wondering if this is something i should plan to do? what do you use it for once you melt it down and store it, do you use it in place of oil or just in place of lard?
we are going to talk to a man who will process the pig for us, but i have no idea average costs to have this done so if anyone wouldnt mind sharing what the average costs are for butchering that would be great.
congrats on all that good looking pork!! yumm
i have only heard the term 'rendering the fat' but i know nothing about it, wondering if this is something i should plan to do? what do you use it for once you melt it down and store it, do you use it in place of oil or just in place of lard?
we are going to talk to a man who will process the pig for us, but i have no idea average costs to have this done so if anyone wouldnt mind sharing what the average costs are for butchering that would be great.
congrats on all that good looking pork!! yumm
Cornish Heritage
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Each processor has its own way of packaging & whether you can legally sell to others depends on your state. Most times when you send meat to the processors as a private person, it comes back labelled NOT FOR SALE. IF you are wanting to sell it you need to check with your local state laws. As to how much they put in each package that is up for you to tell the processor. They will pack it as you want it.
If you have some spare cash purchase the book Nourishing Traditions - http://www.amazon.com/Nourishing-Tr...346435296&sr=8-1&keywords=nutrition+tradition It will open your eyes
Once we have rendered our lard we store it in pint jars & then put it in the freezer to preserve it. You can pressure can it & store it on your pantry shelf. The only fats in this house now are butter, lard, coconut & extra virgin olive oil. We do not care for the taste of beef tallow so use that for making soap. Lard is also excellent for soap making. Around here the kill is about $50 to $75 then 46c a pound for the processing. That is based on hanging weight once the pig is skinned & gutted.
Liz
