Musings, rantings, and dispatches from a rural homestead in the hills of the Willamette Valley, Oregon. Hot flashes included.
Wednesday, May 1, 2013
Hog Coming
My sister-in-law had one of her hogs butchered a few weeks ago and our half is finally ready for pick-up! Mmm, chops and bacon and sausage and roast. This will get us through the summer BBQ season nicely.
Well, this is our second home-raised pig and I think it's a huge difference, both in flavor and also in how fatty the meat is. My SILs hogs got exercise, because they were pastured for a portion of each day, so the meat is much more lean, which I like! But some people actually prefer their bacon a little fattier, although I personally like it better.
Can't wait to hear about the difference in flavor of your pork and conventional pork!
ReplyDeleteWell, this is our second home-raised pig and I think it's a huge difference, both in flavor and also in how fatty the meat is. My SILs hogs got exercise, because they were pastured for a portion of each day, so the meat is much more lean, which I like! But some people actually prefer their bacon a little fattier, although I personally like it better.
ReplyDelete