Whole Hog Project

What a great project! Last week we bought a whole pig from Conway Fresh Meats. It was about 125 pounds dressed (head and feet on). I picked it up on Thursday and on Friday Blake Faries and I broke it down.

I used what I know from over the years in purchasing and preparing pork as well as experience breaking down other whole animals like deer, rabbit, fowl, etc. We also had a small diagram. It took us about an hour of knife work with each of us working on half of the pig. Another 30 minutes to sort and wrap the pieces, it was no small feat.

We immediately started a wet cured ham with one of the hind legs. It will be ready Friday and we will serve it this weekend in Roy and Sid’s. Blake also took all of the meat off of the head and it is curing of a rolled pancetta like cut of meat.

I also cured some of the belly. The next day, I ground some and made a fresh chorizo sausage that we are serving with McClellanville clams.

In addition to that, we got the following;

• Pork Rillette for Divine Prime
• Fresh pork ribs
• Cutlets for Roy and Sid’s (from the loin – sold as a sandwich special)
• Pork tenderloin sold in Roy and Sid’s
• Pork rinds from the skin
• Boston butt – will be chopped tonight for lunch tomorrow
• Braised pork shanks
• Stuffed pig’s feet
• Pancetta (rolled unsmoked bacon)
• Pork belly confit
• Country pate for Divine Prime

I highly recommend Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn; it was indispensible for techniques and recipes.

The only special ingredient we used was curing salt, which I procured through one of my purveyors. I am sure Bass Pro Shop or William Sonoma would carry it.

That’s it for now; I need to get back in the kitchen. Stop in Roy and Sid’s or Divine Prime and try some of our fresh pork delicacies.

Ciao!