Posts Tagged With: nose to tail

we are the big bad wolf (or, what we did with the pig that didn’t get away)

So, a while back, I pretty much swore to you guys that Micah and I wouldn’t be buying another pig head.

I lied.

Oops.

Here’s the thing:

Micah really, really loves curing him some pig meat.

He most recently made bacon from a pretty slab of pork belly, but one of his favorite and most frequent curing projects is guanciale, a salty and porky cured Italian hog jowl that tastes kind of like bacon on steroids.

And lately, we’ve been having trouble finding hog jowls from any of our usual sources. None in the Athens Locally Grown listings, none in the Moonshine Meats farm store.

It’s like every recently slaughtered pig within a 100-mile radius is mysteriously without cheeks.

We’re almost out of bacon, so the situation was getting urgent. Dire, even.

Micah emailed Eric at ALG, and he suggested that Micah contact Greendale Farm–who turned out to also be sold out of hog jowls.

But they did have whole heads.

So, guys, it was an accident, but yes…we did end up with another massive pig head in our refrigerator.

I’ll spare your gag reflexes and forgo the photo of the whole big ol’ head staring at you…but I do have to share the impressive amount of pantry staples one head will yield.

First, the jowls:

in about two and a half more weeks, we’ll be in hog heaven with this cheeky, streaky bacon

And here’s the rest of the haul:

look at that army of freezer jars…..

So, what exactly is all this stuff?

Well, here’s what one pig head will very generously give you:

  • about 3 to 3-1/2 pounds delicious home-cured hog jowl bacon
  • 3 gallons + 2 cups pork stock (freeze in 1- to 2-cup portions for easy additions to soups, stews, and sauces)
  • 1 cup lard (makes a great cooking fat, especially for brunch and Southern fixins)
  • about 1 pound pig skin trimmings (perfect for seasoning beans, greens, and soups)
  • about 2 pounds pulled pork meat (which we used to make some fantastic barbecue sandwiches)
  • 1 pork tongue (I have no idea what Micah plans to do with this, but it’s in our freezer…I’ll keep you posted!)

Micah spent pretty much a whole day prepping all this stuff, but now we’ve got a freezer and refrigerator full of delicious pork products that cost us next to nothing.

Was it worth it?

Yep, I do believe it was.

And, because I’m sure some of you are wondering:

No, we did NOT make any headcheese with this hog head. We picked the meat off of the skull, but we left all that weird cartilaginous stuff out of our harvest.

I swear, we’ll never make headcheese again.

Okay, so maybe I shouldn’t swear. I haven’t been too good at keeping promises lately. 🙂

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Categories: musings, recipes | Tags: , , , , , , , , , , | Leave a comment

project in progress – 6.3.12 – Micah’s home-cured bacon, part 1

in the beginning….

Micah has cured hog jowls to make guanciale many times, always with delicious results.

Once, Micah even butchered a whole pig’s head himself, slicing off two big, beautiful cheeks that yielded about three pounds of bacon, not to mention simmering the rest of the head for hours into several gallons of rich, porky stock…and then scraping the remains together into a loaf of headcheese, which we both discovered we really don’t like, at all.

Did you know that you really should shave or burn the hair off of a pig’s head before you cook with it? Neither did we, until we were faced with that hog’s stubbly mug.

And there’s something really unnerving about seeing a pig’s giant face every time you open the refrigerator.

Now, I’m not squeamish about where meat comes from, or, at least, where this meat came from. It didn’t bother me that our hog jowl bacon once had a face (in fact, was a face), because I know that this particular pig lived in squishy mud and green pastures before he so graciously gave his life up for us. No nasty feedlot, no cramped pen full of sewage, no yucky chemicals or drugs. He was surely as happy as a farm pig could be.

I’m not going to argue that any animal deserves to die, and I’m not going to evangelize about the marvels of meat to my vegetarian and vegan friends. All of us must make choices we are comfortable with. I am comfortable with eating animals if they have been treated humanely, respected, honored for what they provide us.

This pig, unlike any other pig I’ve eaten, ever, had a face that I got to see, had features I can still picture. He was scraggly with coarse, short hair. His ears curled and flopped just a tad, right where they came to a point. His snout looked perfectly suited for rooting, and proud of it, too. He smirked. His eyes were closed, but his tongue stuck out of his mouth just a little. What a joker.

As much as we enjoyed the guanciale and the stock, Micah declared he’d never buy another pig’s head after that.

Until a week or two ago.

“You know what we oughtta get?” he inquired, in the midst of a conversation about how we have too much food in our freezer. “Another pig head.”

I’ll let Micah handle that on his own if he wants, and of course I’ll be happy to help him enjoy the fruits of his labors.

Except the headcheese. Unless maybe we find another, better recipe…

In any case, we don’t have room in our fridge right now to store a whole pig head or to cure a pair of hog jowls.

Why?

Because Micah is already busy curing a pork belly to make regular old bacon. Of course, given the gorgeousness of this slab of meat (from our friends at Moonshine), not to mention the generous heaping of fresh rosemary from a friend’s garden, I feel pretty confident that this bacon will be anything but ordinary.

Micah’s been reading up on the process, including how to cold-smoke the meat after it cures, and I’ll share links to his resources plus more photos of the progress very soon.

Also, this means you can certainly expect to see some recipes featuring this lovely bacon once it matures.

Categories: links, musings | Tags: , , , , , , , , | 10 Comments

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