As you know I recently participated in a Pantry Challenge. I challenged myself to make meals from what we had on hand. My goal was to clean out the freezer so we would have room for some pork. We have neighbors that raised two heritage pigs and we had the opportunity to purchase fresh, locally raised pork. Our neighbors were raising several Gloucester Old Spot pigs. they were born in September and are ready to go to market now at 7.5 months. They are a heritage breed that originates in England. They are known for their size and the amount of bacon they produce as well as quality lard.
Buying meat in bulk is a good way to save money and enjoy farm-raised meat. In the past we have purchased locally raised beef but with our children out of the house, ½ a cow or even a ¼ of a cow is too much beef for my husband and I to enjoy. I think the pork will be easier to manage.
Having never purchased ½ a pig before we had no idea what to expect or what would actually come in our share. Luckily there are numerous charts online that tell you what to expect!
Apparently every bit of the pig is useful. They turn pasture plus excess dairy and vegetables into fresh pork, bacon, hams, ribs, sausage, hot dogs, kielbasa, salami and more! Pigs produce valuable manure for the fields and gardens, till and weed gardens, naturally eradicate pest insects and weeds, clean up crops and clear brush. Looking at the chart it appears that almost every bit of the pig is used in someway, even the oink!
Pigs can be slaughtered when they reach 250 pounds which takes about 7.5 months. They don’t reach butchering weight as soon as chickens but sooner than beef cattle. Once arrangements were made to take them to the butcher we had to decide just how we wanted our meat. Decisions had to be made on whether we wanted roasts or pork chops, and what size packages. The hams could be smoked or left as fresh hams. The hams can also be taken whole, halves or slices. So many decisions! We decided to take the ground pork as fresh ground pork and make our own sausages. I think I am most looking forward to the thick sliced smoked bacon. It will go perfectly with my Amazing Overnight Waffle recipe!
I was a little concerned as to how much room to allow for ½ pig. I found this website SugarMtnFarm.com which said the meat once cut up should fit into a large size cooler. I’ll let you know if that is accurate.
Nancy on the Home Front 