![](http://3.bp.blogspot.com/-ktfE0dtwER4/VKU6xKDI6-I/AAAAAAAACRg/2x8ldSGnREI/s1600/20141229_145245.jpg) |
Assorted bits ready for trimming/cleaning. |
Turns out pig butchery is pretty easy. I was surprised too. Best part as far as I'm concerned is there are no feathers. The meat to plucking time ratio is optimal. The sheer volume can be a bit of an issue, but I have always said having enough of a good thing to be worried about having "too much" is the kind of problem I like to have. More photos after the break.
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Lots of beautiful white fat everywhere. File this under the benefits of a "lard hog". |
![](http://2.bp.blogspot.com/-EijVQHk7DgM/VKU6sMkCB7I/AAAAAAAACRI/9EeCTVaxLoY/s1600/20141229_145226.jpg) |
This cut runs all the way from a front shoulder and neck back along the side. The only bones the whole way are from the shoulder. |
![](http://2.bp.blogspot.com/-rQ0dkagsKa4/VKU6t-kpDNI/AAAAAAAACRQ/-GU-RunqsGQ/s1600/20141229_145232.jpg) |
I can't even remember what this is, but you can see how clear the separation between fat and flesh is. A few passes with the knife and you're working with "lean" pork if you, you know, wanted that. |
![](http://1.bp.blogspot.com/-MVAWXFKfsy4/VKU6vUJ3WCI/AAAAAAAACRY/u4dbzfpNAS0/s1600/20141229_145236.jpg) |
Front shoulder #2 separated from the rest of the side. Pulled pork for miles right there. |
Now im hungry for some bbq
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