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When we slaughtered a pig last time I was laughing that we threw out almost nothing, except for hair that was scraped off the skin, inside of the intestines and genitalia.

Our local friends made soft tamales using the whole head. Feet, after burning off the hoofs and pealing them, along with the tail were used to make soup. They also cooked a very tasty stew using liver, heart and kidneys. I collected the blood and cleaned out intestines to make morcilla (blood sausage). Skin was fried for chicherones. Fat was rendered into lard.
 

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This is my life
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I know, at least in theory, how to use all the pig. But for ourselves we toss the head, tail, and intestines and most of the other internal organs. We do save the heart and liver and fat.
 

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www.HarperHillFarm.com
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A friend of ours takes all the heads and cooks them down. We will use the hocks, organ meats, lard. Never kept the intestines or feet, though.
 

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Nothing, and I've sold the squeal too. :) (Videos)

We compost the offal (guts, lungs, stomach).

Organs get sold to specialty stores and high end restaurants for paté and other delicacies.

Prime meats get sold as cuts.

Remaining ground gets sold as hamburger or made into our famous Sugar Mountain Farm hot dogs.

Bones get sold for stewing.

Feet get sold for gelatin, stewing, soup stock or smoked.

Heads go to stewing, soup stock, pig head cheese, etc.

Hocks get smoked along with hams, jowls and bellies for bacon.

Fat goes to lard.

Skin usually goes to our livestock guardian dogs although sometimes that is sold. Makes great cracklin's.

Nothing should be wasted. Pigs are good from end to end.

Cheers

-Walter
Sugar Mountain Farm
in the mountains of Vermont
http://SugarMtnFarm.com/blog/
http://HollyGraphicArt.com/
http://NoNAIS.org
 
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