From fairy ornaments to lard...what? I don't think I have ever mentioned the pigs we raised this year in the front field, this being a crafty sort of forum, but all five left for the slaughterhouse and came back as pork this week and they deserve the stage. Now, if you are a vegetarian who is squeamish or sad when it comes to this sort of thing, you should probably head off, but if pork belly and lard pique your interest, then get a load of this:
We rendered about 9 gallons of lard! Well, I took the pictures, being in a particularly sensitive state currently, but my man and dear friends were slick with it.
What will we do with all this lard, you ask? Fry eggs, make pastry, confit something or other, grease machinery, sweat down vegetables for soup in it, and make toffee, apparently. Jonny made this before he left this morning as a gift for his boss. And, yes, it was really good.
One pig came back unbutchered and we got a half and our friend got the other so the two fellows could have the butchering experience. We have a butcher block thanks to our friend Timothy and the weather has been good and cold, so the cider barn was the venue.
Ham, weighing in around 25 pounds!
Pork belly being cured. Hello bacon!
We've been eating our share of pork this week, and though I remember our piggies quite fondly (they are wonderful animals, really)I must say, this is the best pork I have ever eaten and I feel incredibly fortunate to know exactly where it came from.
And if you live nearby, we have some for sale still.