We picked up the hog in Lexington, TN. I used an old chest freezer and 200# of ice.
First, I deboned the leg into three roast. All the scraps went into sausage.
I cut the shoulder into the butt and picnic. I used the butt for pulled pork and the picnic for sausage.
The loin was split in half length wise. The bottom portion is where I got the spare ribs and the pork belly. I then cut the tenderloin off and made 2-3 inch pork chops from the rest of the loin. The hardest part was getting that backbone off without a band saw, but a clever and a hammer got the job done.
The head, tails, and trotters went into head cheese.
headcheese
Here is a shot of the bbq pork belly. I braised it for 2-2.5 hours and then finished it on the hot grill.
I don't have a picture of it, but I made pimento cheese sausage that was damn good.
5 comments:
Pimento Cheese Sausage...sounds good...do you have a recipe?
This may sound weird, but these pics bring back such fond memories for me! My grandfather owned a hog farm, so growing up I was around plenty of pig butchery. I'd love to know how you made the pimento cheese sausage!
my pimento cheese sausage was my standard sausage recipe and I added the pimento cheese as I was blending the sausage mix before I put them in the casings. If I told you my standard sausage recipe, I would have to kill you. ha ha
I wish I were there to help you break down your hog! Are you making any bacon? Oh, when will you invite me over to eat some of this hog?
how does 1/2 a pig have 3 tails?
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