Butcher day

Friday, the day after Thanksgiving, was this little piggy's butcher day.  This was the first time that I have slaughtered a hog with the intention of butchering it.  I did it twice last year, with pigs half this one's size, and just cooked the whole hog. This year, even my smoker trailer couldn't have accommodated this whole hog; it weighed in at 340 pounds!!!  That is around a third larger than the average butcher weight of 225.  He was remarkably not very fatty; he was in great shape from spending most of his life with plenty of room to run around.  I had friend James Alongi along to help, and good thing, too.  Jason Nather also swung by to chat and wound up elbow deep in pig blood; he couldn't help himself from jumping in.

Below is the carcass, ready to be reduced into primal cuts.

One side of pork belly:

I know this is a funny picture; but I included it, because it is me illustrating out loud how stinking heavy just one of  these hams were.  It was nearly everything I had to haul it across the room.

My kiddos, on the job! Pulling all the little scraps off the bones for the "grind."

Bacons and Hams brining away in the fridge, getting ready for the smoker next week.

We did something different this year, Wifey even got on board with it.  We rendered lard!  The by-productof making lard is cracklings, which I ordinarily love, but I didn't feel so great when I woke up this morning, so when I walked into the butcher room to check on them; I about lost my cookies.  The smell of the fat rendering overnight in a little room was a little overpowering for someone who is sick.

And of course, the lard, gelling nicely.  

Anyway, this proved to be a bit more difficult than I expected, but in a sense, I expected that, and didn't care.  I know I get in over my head on most of my projects, but I usually find my way out of them okay...