Prepping for Salumi Palooza 2026

[indaswamp]

Cleaned 2 150qt. ice chests today to bring with me to pick up the 1/2 pig. When I opened the lid on one, the lid fell off because the hinges broke, These are igloo coolers and we deal with broken hinges all the time. Here is an easy fix and one of the 101 uses for 6" fire hose...ice chest hinges.

Trace the old broken hinges...

Cut them out, and install...

The rubber from the firehouse also grips the screw so it will not back out. Almost permanent repair, unless the screws strip out.

 

[Fueling Around]

Ordered the half side of pork today. The sides they have been getting are running 150-170#, so bigger than the side I got last year (112#) I'm not complaining. ...

That's a big half. I'm assuming an older hog and lots of fat?

So I learned something new while preparing my recipe for the Sbriciolona salami. ...

That is way beyond my pay grade.

 

[indaswamp]

That's a big half. I'm assuming an older hog and lots of fat?

Maybe 2-3 months older, but still a young hog. Berkshire. I am hoping for more fat on the hog though, that would be nice. Two sides @150# puts the pig around 350-375ish pounds. That is right in line with the Italian P.D.O. regulations for pig size and age for most of what I will be making this year, so even better. 1 1/2-2" thick back fat will be perfect for making Lardo.

 

[indaswamp]

That's a big half. I'm assuming an older hog and lots of fat?

Inspected the pig sides today. I misunderstood what the butcher said. I heard 150-170#, he said 115-117#. I have the heaviest side picked out, about 116#. 2" fat cap on the back. Should be able to make some lardo. Will pick it up early in the morning. They open at 6 am. Let the fun begin.