I just finished "processing" the 195# half a tammworth pig....original live weight 400#.....
made pate for the James Beard picnic tomorrow, have all the muscle meat from the head and stock from said head, shoulder is roasted, ham was ground for later use and the piece d'resistance...the fat back was 4" deep all the way from the spine to the belly. beautiful sheets of lard to line the pate molds. I've never seen such a beauty. The farmer said noone ever requested the pure tammworth, they all wanted less fat more flesh.
pickled some haricot verte for garnish, made pear chutney and rehydrated sour cherries for fruit garnish.
barely awake....but the pig is REAL food, and the process was a blast! |