Hog Harvest 2014

A fine Mangalitsa ready for processing.Everyone jumping in to scrape the hog clean.“A good time was had by all” as the old newspaper saying goes.  Here are a few photos of the weekend:

Right: A Mangalitsa ready for processing.

Left: Everyone gets dirty!  Scraping and cleaning the pig is a team effort.

 

 

 

 

 

 

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IMG_9656 IMG_9660 Cutting the cooled carcasses into primal pieces, or useable cuts.

Cutting the chilled carcasses into primal parts, or useable pieces.

Success!

Success!

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IMG_9730IMG_9797Cutting meat is as much art as skill.  This young man from Tennessee not only learned how to cut and process a pig, he shared his musical talents with us at night.

Part of the fun of any Anyone Can Farm class is the sharing of our collective skills and interests.  The WhistlePig Whisky distillery in Vermont sent a couple of their folks to visit us.  Besides some great maple syrup (what else, from Vermont?), we learned some about fine whisky.

 

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The beauty of lard: leaf lard chipped and ready to render.

The beauty of lard: leaf lard chipped and ready to render.

Besides turning pigs into pork, ie: delicious bacon, creamy lard, and superb proscuitto, we ate a lot of flavorful pork.  The attendees were introduced to the pig, nose to tail and most all parts in between.  We enjoyed stimulating conversations and fun music.  Everyone left with heads full of information and possibilities.  “And a good time was had by all.”

 

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