Comments | cloglord: My week

cloglord

My week

Feb 23, 2006 20:49

Every Feb at Living History Farms we do a two day, all-staff, hog butchering event. As one of the farm site supervisors, much of the responsibility for this falls on me, and I am very tired. Let me tell you butchering three hogs is not as fun as they make it sound in school. It did offer us some interesting opportunities however. The morning ( Read more... )

Comments 4

Cool... samcallahan February 24 2006, 11:32:01 UTC

They were some of the hogs that I helped feed and water last month, right?

About how many pounds of meat did you get off of each hog? Do you save the lard for cooking purposes, or for some arcane household purpose? Sorry to give you the same sorts of questions that work brings...

It's nice that there are some jobs that aren't completely sanitized yet.

Re: Cool... cloglord March 2 2006, 05:34:11 UTC

We didn't really weigh the hogs after butchering, but they were all probably in the 220-250 range on the hoof. Yes we saved and rendered all the lard, and we even ate a few fresh pork rinds. The hogs I raise are an unimproved variety, and I'm proud to say ended up with something like 2 1/2 inches of backfat. Now that's what I call a good ole timey lard hog!

Cool Beans! anonymous February 24 2006, 21:38:52 UTC

Buthericng sounds like hard, messy work. Is it, I can't say fun exactly but how about rewarding. I thought about trying my hand at buthering since I'm not squemish but I don't like getting messy so it may not be for me. If limiter and I made a trip out ther say in the summer would we be able to see you work I think that might be neat.

Re: Cool Beans! cloglord March 2 2006, 05:36:50 UTC

Would love to have you guys out, we have a spare bedroom too. If you're headed this way let me know, and I'll tell em at the front desk that my sister and brother-in-law are coming and the'll comp you tickets.