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HAVING A WHOLE PIG BUTCHERED

BUFFALOMOOSE
BUFFALOMOOSE Posts: 379
in Pork
Thursday morning we are sending off a pig to be processed. Below is the instruction sheet. We are going to have them cut, vacpac and freeze.  Any special cuts I should ask for?  What about the head. I have seen head cheese videos but am really not into the gelatinous texture.  I am going to ask for the cheeks.  Anything else from the head? My partner doesn't want the liver, heart, tongue or lard so I have to do some research on those. Any help is appreciated. 

South Buffalo, New York
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Comments

  • lkapigian
    lkapigian Posts: 11,163
    Oh Man, all of it from the blood to the Caulfat , keep it all , if I’d have my rathers , just process it, pull the pluck split it in two and put it in ice, break it down yourself 
    Visalia, Ca @lkapigian
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  • caliking
    caliking Posts: 18,943
    The head is a treat by itself, IMO. Smoke it whole, seasoned whatever way you like. 

    Get the leaf lard, for sure. Then get ready for the best pies, tortillas     biscuits, etc. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lkapigian
    lkapigian Posts: 11,163
    Part of Animal Husbandry is processing your own, curious as to why you are taking it to a processor 
    Visalia, Ca @lkapigian
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  • Legume
    Legume Posts: 15,267
    Where's the ribs?
    Love you bro!
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  • BUFFALOMOOSE
    BUFFALOMOOSE Posts: 379
    Thanks @lkapigian and @caliking.  I will indeed take the head and smoke it.  I will have them cut it in half for me.  I was in Cleveland about 8 years ago and I went to Mabel's, Michael Simons BBQ place and ordered 1/2 a pigs head.  Unfortunately I can't find any info on how they did it nor for that matter much info at all on the internet.  As to why I am not processing it myself, at this point I certainly don't have the proper tools, knowledge but mostly a large enough, clean enough spot with the proper refrigeration to do it.  Would love to be an apprentice and get some hands on experience though.
    South Buffalo, New York
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  • lkapigian
    lkapigian Posts: 11,163
    Awesome @BUFFALOMOOSE , there is just so much good that the processors keep or resell, even the best of them , there are a few Farmstead Classes around the country I highly recommend looking into if you think you’ll ever do this again, all you need is a couple good knives, there is only a couple small cuts you need with a bone saw …. You’ve got a couple each of Capicola, Lonzino and Lomo , couple nice slabs of belly , plenty of sausage and a couple prosciutto
    Visalia, Ca @lkapigian
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  • stv8r
    stv8r Posts: 1,127
    why throw away all the parts you need to make scrapple?  You'd be missing out

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