• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

So...I'm buying 1/2 a salami hog...

indaswamp

Smoking Guru
OTBS Member
5,709
2,439
Joined Apr 27, 2017
I was talking to my buddy in Michigan couple weeks ago. He has a pastured castrated Mangalista x Tamworth cross boar that he was keeping for himself for a salami pig.
imagejpeg_0_3.jpg

The pig is 500-550# and he does not need the whole pig for salami. He offered me 1/2 the pig. Says the Culatello will be around 40# or so. He made me a hell of a deal I could not pass up! So excited to get the chance to make salami with some really good pork! Won't have to buy pork fat for processing day this season either! LOL!
 

sawhorseray

Master of the Pit
SMF Premier Member
3,741
3,976
Joined Oct 17, 2014
Looks like he's going over to eat that little pig, should be some great stuff! RAY
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
45,959
7,057
Joined Jun 22, 2009
Wow that is one big fat hog!
What was he fed?
Al
 

indaswamp

Smoking Guru
OTBS Member
5,709
2,439
Joined Apr 27, 2017
Wow that is one big fat hog!
What was he fed?
Al
Pig is pasture raised on 250 acres, but do not know how big an area the hog has access to. There are mast trees of oak, hickory and such so they are eating that was well. Buddy gets a truck load of stale Amish bakery goods every week, got walnuts, cherries, almonds and such in the baked goods. Also gets pulled produce from 3 organic grocers in the area.
I think he only actually buys supplemental protein pellets and that is infrequently...
 

tallbm

Master of the Pit
OTBS Member
★ Lifetime Premier ★
4,607
1,723
Joined Dec 30, 2016
Nice!
You guys slaughtering and butchering or having it done for you?
If doing it yourselves you burning/scalding and scraping or just skinning?
 

indaswamp

Smoking Guru
OTBS Member
5,709
2,439
Joined Apr 27, 2017
Nice!
You guys slaughtering and butchering or having it done for you?
If doing it yourselves you burning/scalding and scraping or just skinning?
This kid is raising the hogs. He has a niche business as a traveling butcher in and around Michigan. He is going to butcher it into primals and vac pack it, put it in a chest freezer on a trailer and freeze it. Then he's driving it to Just outside Kansas City middle of December where I will pick it up at a get together/birthday party/duck hunt. He is doing the hair removal.
 

indaswamp

Smoking Guru
OTBS Member
5,709
2,439
Joined Apr 27, 2017
Yeah, I want the skin for boudin... and he's gonna keep the liver too!
 

tallbm

Master of the Pit
OTBS Member
★ Lifetime Premier ★
4,607
1,723
Joined Dec 30, 2016
This kid is raising the hogs. He has a niche business as a traveling butcher in and around Michigan. He is going to butcher it into primals and vac pack it, put it in a chest freezer on a trailer and freeze it. Then he's driving it to Just outside Kansas City middle of December where I will pick it up at a get together/birthday party/duck hunt. He is doing the hair removal.
Nice man!

My hunting season funds got clobbered by our wonderful COVID and economic situation BUT I am gearing up to hunt feral hogs on my cousin's deer lease. They complain about being over run with them so that is going to be my hunting this year.
I plan to light them up and get lots of pork!

Hmm might have to put the subsonic/supersonic scope on the rifle and go super quite on them to get maximum amount on the ground before they know whats going on :)
 

HalfSmoked

Legendary Pitmaster
OTBS Member
SMF Premier Member
Group Lead
8,997
2,568
Joined Jun 11, 2015
Nice look piggy there. You getting the liver? Would be some boudin in the making.

Warren
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.