My local meat monger called me and said "I had to order a pig for a wedding and the guy only wanted half. Would you like the other half?" He knew that I wasn't going to say no. So I thought to myself, should I BBQ the whole thing or try my hand and taking this guy apart? Well, I now have lots of pig parts to do magic with.
My neighbors garage with a nice 62 deg. environment to work in.
in this shot we removed the head and the frot shoulder. "boston butt"
Then the spine on the front shoulder. This will make a nice white bean soup.
I removed the ham.
Then the spare ribs. You can see the ribs in the background and the belley on the block.
here is a shot of all the parts that. This side of the pig did not have the full loin so I didn't get any chops.
Overall this was a good experience and will do again. I have bacon curing in the fridge. A boston butt that I will use for sausage. I cut the jowl away for Guanciale. A pinic roast and more. I am still debating what I will do with the Ham. I may try and cure it or just brine and smoke.
My neighbors garage with a nice 62 deg. environment to work in.
in this shot we removed the head and the frot shoulder. "boston butt"
Then the spine on the front shoulder. This will make a nice white bean soup.
I removed the ham.
Then the spare ribs. You can see the ribs in the background and the belley on the block.
here is a shot of all the parts that. This side of the pig did not have the full loin so I didn't get any chops.
Overall this was a good experience and will do again. I have bacon curing in the fridge. A boston butt that I will use for sausage. I cut the jowl away for Guanciale. A pinic roast and more. I am still debating what I will do with the Ham. I may try and cure it or just brine and smoke.
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