He's hauling a hog to be slaughtered. A pastured hog who ate
grasshoppers and crickets and snakes and acorns, not agribusiness
hogchow and antibiotics. I'm getting half a hog.

That's 100 pounds of pure pig. I'm getting a side of ribs, a whole
loin, jowls (Guanciale!), a Boston butt, belly (bacon!), a passel of
ground pork (sausage, anyone?), and a whole fresh ham.

The ultimate plan is to cure the ham. I'm going to make prosciutto!

I'll report in March or April.

Living on this benighted prairie sometimes has its pleasures.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

On 2007-08-29, modom (palindrome guy) wrote:
He's hauling a hog to be slaughtered. A pastured hog who ate

Living on this benighted prairie sometimes has its pleasures.

You sound happier than a pig inna waller.

nb

modom (palindrome guy) wrote:
He's hauling a hog to be slaughtered. A pastured hog who ate
grasshoppers and crickets and snakes and acorns, not agribusiness
hogchow and antibiotics. I'm getting half a hog.

That's 100 pounds of pure pig. I'm getting a side of ribs, a whole
loin, jowls (Guanciale!), a Boston butt, belly (bacon!), a passel of
ground pork (sausage, anyone?), and a whole fresh ham.

The ultimate plan is to cure the ham. I'm going to make prosciutto!

I'll report in March or April.

Living on this benighted prairie sometimes has its pleasures.
--

modom


well if you like pork that much

I prefer beef myself. Are they both considered red meats?

In article ,
"modom (palindrome guy)" wrote:

He's hauling a hog to be slaughtered. A pastured hog who ate
grasshoppers and crickets and snakes and acorns, not agribusiness
hogchow and antibiotics. I'm getting half a hog.

That's 100 pounds of pure pig. I'm getting a side of ribs, a whole
loin, jowls (Guanciale!), a Boston butt, belly (bacon!), a passel of
ground pork (sausage, anyone?), and a whole fresh ham.

The ultimate plan is to cure the ham. I'm going to make prosciutto!

I'll report in March or April.

Living on this benighted prairie sometimes has its pleasures.
--

modom

What's the price if you don't mind me asking? Price on the hoof or
hanging weight or wrapped and butchered? I'm assuming they'll butcher
to your specs? I cry for happy you. My pigmeat guy
(http://www.amorpork.com) will be here on Saturday -- your post reminded
me to check, thank you. Great bacon and sausage patties. Links are
dry. I've not tried his ham.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

In article ,
Picasso wrote:
well if you like pork that much

I prefer beef myself. Are they both considered red meats?

Good question. I think the Pork Producers Council coined the phrase,
"The other white meat" some years back to tout the "new" pork's
leanness. Marketing.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

Melba's Jammin' wrote:

What's the price if you don't mind me asking? Price on the hoof or
hanging weight or wrapped and butchered? I'm assuming they'll butcher
to your specs? I cry for happy you. My pigmeat guy
(http://www.amorpork.com) will be here on Saturday -- your post reminded
me to check, thank you. Great bacon and sausage patties. Links are
dry. I've not tried his ham.

My new beloved organic, pastured pork farmer's breakfast sausage is
marvelous. I kick myself for only having purchased 2 pounds of it. I
wasn't as nuts about the Italian-needed more seasoning IMO and was a bit
too finely textured. The bacon is delicious and produces an abundance of
drippings. I keep thinking I need to get some green tomatoes to fry in
them? Or do a fried chicken dinner, which I usually use peanut oil for
but with all this extra pork drippings it might be good to mix it up a
bit .

Melba's Jammin' wrote:
In article ,
Picasso wrote:
well if you like pork that much

I prefer beef myself. Are they both considered red meats?

Good question. I think the Pork Producers Council coined the phrase,
"The other white meat" some years back to tout the "new" pork's
leanness. Marketing.

this new to me "pastured pork" is darker than any pork I've purchased in
the store.

Goomba38 wrote:

this new to me "pastured pork" is darker than any pork I've
purchased in the store.

For sure. It's the only way to go, as far as I'm concerned.

Steve

In article ,
Picasso wrote:

modom (palindrome guy) wrote:
He's hauling a hog to be slaughtered. A pastured hog who ate
grasshoppers and crickets and snakes and acorns, not agribusiness
hogchow and antibiotics. I'm getting half a hog.

That's 100 pounds of pure pig. I'm getting a side of ribs, a whole
loin, jowls (Guanciale!), a Boston butt, belly (bacon!), a passel of
ground pork (sausage, anyone?), and a whole fresh ham.

The ultimate plan is to cure the ham. I'm going to make prosciutto!

I'll report in March or April.

Living on this benighted prairie sometimes has its pleasures.
--

modom


well if you like pork that much

I prefer beef myself. Are they both considered red meats?

Yes.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"modom (palindrome guy)" wrote:
He's hauling a hog to be slaughtered. A pastured hog who ate
grasshoppers and crickets and snakes and acorns, not agribusiness
hogchow and antibiotics. I'm getting half a hog.

That's 100 pounds of pure pig. I'm getting a side of ribs, a whole
loin, jowls (Guanciale!), a Boston butt, belly (bacon!), a passel of
ground pork (sausage, anyone?), and a whole fresh ham.

The ultimate plan is to cure the ham. I'm going to make prosciutto!

I think you'd be much sager to roast that particular fresh ham, and
with minimal adulteration... save the curing (laboratory
experimentation) for a typical run of the sty stupidmarket ham....
what you're proposing reminds of those pinheads who wanna marinate
USDA Prime beef steak... may as well have a pepperoni entree.

Rytek Kutas' book "Great Sausage and Meat Curing" has excellent
instructions. I would suggest that ham from a 200lb pig will be too
small for prosciutto... just the ham portion with none of the round or
shank needs to weigh about 15lbs, needs to be properly boned, and
several need to be prepared pressed together to achieve good results
(pressed during curing to 2" thick)... it's a lengthy processs and
hardly worth it for just one ham. And if this is as I suspect your
first attempt I would plead that you experiment with more commonly
available ham, you'll probably destroy quite a few learning before you
achieve success... I would suggest that you enjoy this one specially
raised ham without subjecting it to anything more than s n' p and the
long heat of a medium oven... no garlic, no rubs, no herbs and
definitely no smoking... with fine meat less is more, a quality fresh
ham is the finast eating meat bar none. Remember, no matter how
impressive sounding the name, cured ham is always just preserved
meat. I would also suggest not using any portion of that pig for
sausage either... better to mechanically tenderize the tougher cuts
and use as cutlets and kabobs... pork shoulder makes a great cutlet
parm. The fatty trimmings can be rendered for excellent cooking/
baking fat (can be frozen), the skin for cracklins'. If you can
wrangle a passel of knuckles those you can smoke.

Enjoy.

Sheldon

In article , ly
says...
He's hauling a hog to be slaughtered. A pastured hog who ate
grasshoppers and crickets and snakes and acorns, not agribusiness
hogchow and antibiotics. I'm getting half a hog.

That's 100 pounds of pure pig. I'm getting a side of ribs, a whole
loin, jowls (Guanciale!), a Boston butt, belly (bacon!), a passel of
ground pork (sausage, anyone?), and a whole fresh ham.

The ultimate plan is to cure the ham. I'm going to make prosciutto!

I'll report in March or April.

Living on this benighted prairie sometimes has its pleasures.
--

modom



Sounds like it'll be fun to eat when all that work is done.

In article ,
Steve Wertz wrote:

On Wed, 29 Aug 2007 09:12:29 -0500, Melba's Jammin' wrote:

In article ,
Picasso wrote:
well if you like pork that much

I prefer beef myself. Are they both considered red meats?

Good question. I think the Pork Producers Council coined the phrase,
"The other white meat" some years back to tout the "new" pork's
leanness. Marketing.

If it has a backbone and working boobs, it's red meat.

-sw

Really? Who decided that? Color me Curious.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

Steve Wertz wrote:
Melba's Jammin' wrote:
Steve Wertz wrote:

If it has a backbone and working boobs, it's red meat.

Really? Who decided that? Color me Curious.

Any meat from a mammal is considered red meat.

A mammal is defined as having a backbone and working mammary
glands (at least in the female of the species).

At least that's how I remember it.

Mammal : any of a class (Mammalia) of warm-blooded higher vertebrates
(as placentals, marsupials, or monotremes) that nourish their young
with milk secreted by mammary glands, have the skin usually more or
less covered with hair, and include humans

"Red meat/white meat" is not a scientific catagory, it's a culinary
term, highly judgemental at best.

http://www.answers.com/topic/white-m...=entertainment


Sheldon

Melba's Jammin' wrote:
In article ,
Picasso wrote:
well if you like pork that much

I prefer beef myself. Are they both considered red meats?

Good question. I think the Pork Producers Council coined the phrase,
"The other white meat" some years back to tout the "new" pork's
leanness. Marketing.



Yabbut according to my cardiologist there's more cholesterol in pork,
"Don't let them fool you."

gloria p

On Aug 29, 10:18?pm, Puester wrote:
Melba's Jammin' wrote:
In article ,
Picasso wrote:
well if you like pork that much

I prefer beef myself. Are they both considered red meats?

Good question. I think the Pork Producers Council coined the phrase,
"The other white meat" some years back to tout the "new" pork's
leanness. Marketing.

Yabbut according to my cardiologist there's more cholesterol in pork.

If your Cardiologist made that statement he or she is an imbecile...
the lean portion of either pork or beef contains the same quantity of
cholesterol by weight. Naturally how one trims the fatty portion will
dictate how much fat is ingested and therefore how much cholesterol.
But if your Cardiologist had an IQ he or she would realize that how
much cholesterol one ingests by eating meat depends entirely on which
cuts and how one trims the fat. Beef brisket contains a lot more fat
than pork loin. Bacon contains a lot more fat than beef round.