This may help.
So, I'm probably going to buy half a hog soon. 80-ish pounds of Berkshire hog heaven. I can choose how I want it cut up. I definitely want as many chops as I can get out of it and the ribs of course. I'll probably just get the belly rather than have them cure it into bacon, roasts, bones and offal. Are there any good charts or info about what you can have (half) a hog cut into? And any good recipes for pig heart and kidney? My boyfriend's not a liver fan so I'll probably just chop it up and mix it into some ground pork. Not sure if I can get him to eat the heart or kidneys either, but I may try.
Oh cool, I didn't even think of loooking to see if someone had an order form. I'd forgotten that I want the fat (lard) as well. Thanks!
Paleo since November 2011 - Carnivore since June 2012
Before and after pics
Primal Sucess Story
Awesome! I ordered a half a cow a couple months ago and I have to make more room in the freezer before I can get any pastured pork or poultry.
If it was my pig, I would certainly get a Boston butt/shoulder roast. That is my favorite cut on the pig I think. They are all delicious, it's so hard to choose. I would also get the skin on it so I could do this:
The Food Lab: Ultra Crisp-Skinned Slow Roasted Pork Shoulder | Serious Eats
Ask for the trotters and ears too! Maybe even the maw (stomach) if you're feeling extra adventurous! Chichi Wang has some cool recipes for those on her "nasty Bits" column on Serious Eats. I especially want to try the pressed pig ears:
Pressed Pigs' Ears | Serious Eats : Recipes
The Nasty Bits: Pig Ears Larb | Serious Eats
The Nasty Bits: Trotters Tom Yum | Serious Eats
Last edited by yodiewan; 09-21-2012 at 04:49 AM. Reason: Added Roast Recipe
So, you're not going whole hog?
Sorry, couldn't resist.
I've found a place near me that does beef, lamb, and goat, all grass fed/finished and halal butchered. I just bought a new freezer so I can fit everything in.
Well-behaved women rarely make history : Laurel Thatcher Ulrich
My New Primal Journal : http://www.marksdailyapple.com/forum...tml#post821642
My 1st Primal Journal (including travel journal of Africa) http://www.marksdailyapple.com/forum...back-to-Africa
Oh believe me, I'd go 'whole hog' if I had a big enough freezer. This farmer does beef, chicken and goat as well, not sure about the lamb, but I don't know how often they butcher the goat. I've only seen goat offal on their website so far. Their pork though, OMG it is the most amazing I've ever had. I buy raw goat milk and eggs from them too.
A friend of mine posted a picture of a Chinese pig's ear recipe, I'd forgotten about until after I posted this. I'll definitely be asking for other bits and butts. I love Cuban roast pork and make a really good caldo gallega so soup meats and trotters will go to good use. I've only ever tried brain once, and didn't much care for it, but it could have been something to do with the preparation. Maybe have to look for a good recipe. Also, do people eat the sweetbreads from pig? I love sweet breads.Ask for the trotters and ears too! Maybe even the maw (stomach) if you're feeling extra adventurous! Chichi Wang has some cool recipes for those on her "nasty Bits" column on Serious Eats. I especially want to try the pressed pig ears:
Maybe you can have the whole head, too. Or half a head. Head cheese is pretty tasty.
Female, 5'3", 48, Starting weight: 163lbs. Current weight: 135.
Starting bench press: 30lbs. Current bench press: 75lbs.