Slightly off topic
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Sorry, members this might be slightly off topic but some might be interested. Although most seem to have quit there are still a couple of my friends who farm kill hogs. The farmer down the road about 3-4 miles takes orders for the number of pigs you want and he sets everything up. Then the call comes that the pigs are coming on a particular day. Crews are divided into the killing, scalding, scraping, gutting, and cutting into sections crew. All meat is laid out on tables, wagons etc. During the following days the pig owners cut, grind sausage, cure hams & Jowl. After that some come and pick up the unused heads for head cheese and the lard is rendered down. I shouldn’t have to even mention piles of cracklings.
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Sorry, members this might be slightly off topic but some might be interested. Although most seem to have quit there are still a couple of my friends who farm kill hogs. The farmer down the road about 3-4 miles takes orders for the number of pigs you want and he sets everything up. Then the call comes that the pigs are coming on a particular day. Crews are divided into the killing, scalding, scraping, gutting, and cutting into sections crew. All meat is laid out on tables, wagons etc. During the following days the pig owners cut, grind sausage, cure hams & Jowl. After that some come and pick up the unused heads for head cheese and the lard is rendered down. I shouldn’t have to even mention piles of cracklings.
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At my local Wal-Mart they actually had a whole bin of frozen big heads, which I had never seen here before. The wife told me not to bring one home…
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denny66 Oh yeah, this isn’t off topic one bit! Head cheese is an acquired taste but I enjoy it. We had someone talking about using pig collagen to form gelatin on here a few months ago…still on the board of things to do, will have to be when it slows down more though!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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denny66 Oh yeah, this isn’t off topic one bit! Head cheese is an acquired taste but I enjoy it. We had someone talking about using pig collagen to form gelatin on here a few months ago…still on the board of things to do, will have to be when it slows down more though!
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