Ohiofarmgirl's Adventures in The Good Land is largely a fish out of water tale about how I eventually found my footing on a small farm in an Amish town. We are a mostly organic, somewhat self sufficient, sustainable farm in Ohio. There's action and adventure and I'll always tell you the truth about farming.

Tuesday, November 20, 2012

Meat Day Happy Snaps

Meat Day continues again today... but first a few happy snaps of what happened yesterday.

One of the belly, or middle sections of one of the halves of pork - these were much bigger than the first pork last month. What a difference a month makes in growing! And yes I did a horrible job of skinning this side. But I still got tons of fat to be rendered.

This time I saved the caul fat to make a country style pate...with so much liver. Whoot!

Soon to be bacon. See how I cut away the bacon from the ribs?

This side of the belly turned out perfectly and this belly piece is just stunning! And the ribs turned out pretty good too!

And look at this "naturally rolled" pancetta! Thats my biggest chef knife - see how big this piece is? This is part of the belly that just naturally curled and it makes a super pancetta. I just cure this round piece and hang it as it - I don't use a flat belly piece and then roll it. I'm very excited about how beautifully this turned out.

Loin chops waiting to be bagged up. Having small portions like this makes dinner a breeze. These defrost in no time and are pre-portioned for supper.  Each of those stacks is a dinner portion...and you know, for breakfast the next morning too. They easily fit in gallon freezer bags.

I've got another ham and both shoulders to work on today. However we have extremely mild weather and I really need to get outside for a bit. I might do a little work inside and finish up with the grinding tomorrow.

Happy Tuesday everyone!


freemotion said...

Gorgeous! You are such a pro at butchering, so neat and lovely. I like the way you package for leftovers, I do the same thing. Can't wait to hear more about that pancetta! Making any salt pork this year? My favorite!

Heavens Door Acres said...

Wow, not THAT is what I call.....HOG HEAVEN!! Beautiful!~

Unknown said...

Looking great! Our pancetta and guanciale are now hanging, bacon and ham go into the smoker today....I'll post some pics on that soon....isn't it amazing how the meat multiplies?

Unknown said...

Wow talk about pancetta, super sized! Do you guys have any cholesterol issues eating so much meat, or is it usually really lean?

Sarah said...

I can't see all of the pictures... I usually view your blog in Google Reader and I wasn't able to see two of the pics so I came directly to the blog and still can't see them all.

Chai Chai said...

Make sure you don't eat all that bacon BEFORE Christmas, there is going to be a bacon shortage next year you know!

Misty Pines Homestead said...

Thats alot pork girl!All I see is bbq sauce and a party!YAH!!!

David said...

Nice job! That belly looks great! and the 'natural pancetta" does too! Do you use a vacuum sealer?

Ohiofarmgirl said...

Thanks Free! I need to work on the salt pork, I totally ruined it last year. Drat!

Thanks HDA! Its just like pork heaven for sure.. yum!

Duncan, I can't wait to see your results! Great work!

Nope, Nancy.. you'll have to go and talk to Freemotion about all that nutrition stuff. But animal fat is actually good for you. Check out some of the paleo or Nourishing Traditions sites for more info. :-)

Sarah I think I figured out what happened with the pix. Darn! I'm working on a solution.

I'll be guarding my bacon with my life, CC!!

Its a total pork party, AnnNF!!!

Thanks Dave, nope we dont have a sealer.. but I keep thinking about getting one. We've never had a problem with freezer spoilage - we go thru meat pretty fast.

~ Janis said...

Good job, right from the beginning! No one really understands all the work that goes into producing healthy meat. The taste is priceless. Thanks for the good photos!

Ohiofarmgirl said...

Thanks Janis! And yep its a lot of work - my arms are sore from all the cutting. But I'm finally done. Bacon is curing and the freezer is full.

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