I have no pictures of the turkey or family portraits or plates of food from this Thanksgiving. Instead, I have pictures of Big Mac. Big Mac is a hog raised by my mother’s cousin’s family, the Barkers. After Thanksiving dinner (including the delicious ham of one of Mac’s former barn-mates) a group of us...
Read more →I am a mad woman cooking and cleaning for tonight’s POM Party. The people at POM Wonderful sent me two cases of fresh pomegranates and some juice with which to host a dinner. I am featuring this non-local seasonal ingredient with a host of Ohio seasonal ingredients. As two diners are cow’s milk sensitive,...
Read more →If you home cure meat, this might be a familiar site: Five pounds of saucisson sec and a fifteen pound serrano-style salted air-dryed ham hanging in our basement. Both are made from the meat of Red, the hog we slaughtered in April. The saucisson sec will hang for three to four weeks and be...
Read more →Last week I shared our method for slaughtering a pig by hand. Previously we shared why we wanted to slaughter. Today’s final post is reflective of the whole experience. Work to Be Done Rachel: Once Red was dead, we all worked quickly to process her body. There was no spoken communication, but there was...
Read more →Meet Red. She’s the pig we slaughtered last Saturday with the able assistance of another meat lover, JR, and Red’s owner, Denise of 2Silos farm. Earlier I published why we wanted to slaughter a pig. What follows is a factual account of how we humanely harvested this meat animal. It was hard manual labor...
Read more →A few months ago, Denise Beno from 2Slios farm tweeted that she had an unclaimed Duroc/York pig this season. She asked if anyone might want to buy a whole or half. Alex and I and decided that purchasing a side of pig would be a good way to fill our freezer with well raised...
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