We are experienced butcher, but processing our first pork gave us the opportunity to develop some new skills. Here are some of the things we learned, and the cuts we tried out for our first pig. Also, watch a stop-motion video as we break down an entire side. Learn something new every day!
Want to wow your campers? Serve this savory miso noodle soup with meatballs. This soup is perfect for a cool or cold evening when you are wanting a hot meal, but on the lighter side. It brings a mild, subtle heat and folks can add more or less heat by how they garnish with the […]
I am the main cook around here, and when I say that I mean 3 meals a day, 360 days out of the year. It’s just not something that Nick has ever been interested in. So when he asked for a smoker for Christmas, I made sure he got it! Check out this recipe that […]
Guanciale is dry-cured pork jowl, also known as “jowl bacon.” Though hard to come by in stores, the good news is that this cut of meat is easy to prepare. It just takes a little time, the right temperature, and the right humidity.
When it came time to butcher our two Berkshire-cross pigs recently, we had a lot of decisions to make. Did we want to sell any of the meat? How much of it were we willing to sell? Would we butcher it ourselves? How would we butcher it? What cuts did we want? How would we […]
When it’s hot outside, turn to your slow cooker to make some amazing pulled pork! This recipe takes almost no time to put together in the morning, then you have a wonderful dinner awaiting you. Pulled pork sandwiches or tacos anyone?