Yesterday, Ed’s family began the process of turning pigs into food. I had football practice, so I wasn’t able to make it. Although I didn’t want to be there when the pigs were killed, I did want to see how they began to process them, so I was a little disappointed. The pigs drained of blood overnight and today we processed and packaged them.
The pig halves in the back of the truck, waiting to be cut up.
Ed’s dad Rich give me a quick refresher on pig anatomy.
Uncle Dan, pig-butcher extraordinaire, cuts the ham off the pig.
Ed cuts the foot off of the ham and Chris wires bacon to hang in the smokehouse.
Melissa and I spent a long afternoon vacuum-sealing the meat in Mom Marie’s dining room.
Chris organized and divvied up the 3 pigs for family and for sale.
In our 3/4 of a pig, we got 4 pork roasts from various areas of the pig, 1 rack of spare ribs, 1 pork tenderloin, and 21 bone-in pork chops. We’ll also get ham, bacon and sausage when it comes back from the smokehouse. Tonight, we’re having pork chops and applesauce for supper, and the rest of the pork goes in our freezer.