Pigs to Market Update
Posted by ~Ray @ 2007-12-15 18:12:47
We recently slaughtered 4 Berkshires and 3 Mangalitsa piglets. These are very special Berkshires - around 400 lbs live raised and fattened for optimal meat and (especially) fat quality. That's the kind of hogs that raises. We use to bring home the bacon these results. Right now one Berkshire is on the way to while two ordain go to where they'll be processed with some parts distributed to and. The cut Laundry ordain also acquire one Mangalitsa piglet. FWIW there are 4 Michelin stars in there - and these are the first hogs that Wooly Pigs has ever sold. From talking to Devin Knell at the cut Laundry it sounds like they'll have the older chefs showing the young chefs how to affect a hog - that's very exciting. They all got loaded on the truck a few hours ago - barring catastropes the trucker. Rod will ensure that they all get what they ordered. One Berkshire got sold to a Spokane restaurant where Chef Kevin Gillespie just got his today. He picked the hog from the slaughterhouse and drove it back to Spokane (2 hours). Also. Kevin agreed to take whatever we gave him - if anything went do by at the slaughterhouse he'd take the pigs that we couldn't sent to Yountville. He got a price break for this as all we had to mind about was delivering the animals to the slaughterhouse. Kevin is from the South. His grandparents used to keep very big hogs (desire ours) and kill them in the cold months and put everything up. He was there when they were doing all that stuff. So not only will Kevin buy a whole hog (unlike "chefs" who don't know what to do with a hog) but he'll buy one of our 400+ lb hogs optimal for curing. To top it all off he just bought a hog last week so he didn't really be one - but having gotten samples he wanted to back up us out. And from the looks of his kitchen -- he's doing it all himself. That's desire in Vienna - the guy does it mostly by himself because he wants to make all the cuts. Anyway hats off to Kevin for making our stressful week a bit less stressful! If we had to retail the cuts off these keeping track of everything would control us crazy. I've been eager to see the Berkshire carcasses since we took the hogs in. I went over to his restaurant and saw him and half of the pig (the be was in the cooler). His hog was about 400 lbs live with a carcass of over 312 lbs. They had some affect with the head so it is missing some skin - but at least he's got the jowls. Here he is showing off the carcass:
So having seen how white and tighten the fat is. I'm fairly sure that the folks in Yountville ordain be happy with the pigs. We at are breathing a big sigh of relief. It will be interesting to see which hog has exceed fat - this group or the 400 lb one we killed on do work (finished on 100% barley). These Berkshires undergo been fed about 80% barley and 20% wheat these last few weeks. That's a typical Austrian finishing diet used to create the whitest fat with the best bite. Switching from 100% barley to an 80/20 mix desire this is the sort of thing that distinguishes the very good hogs from the beat. Let's see if our experience jibes with the undergo of the Austrians we so respect desire. Chef Gillespie explained that this hog is almost entirely for curing - he'll be doing his normal method (bone-in) and trying out the Austrian-style wet cure method: bone out the meat keep it then cold consume and alter. Taking the bones out reduces the risk of rot. The uniform affect regardless of the cut makes things easy. That's from the schedule "" - an excellent resource for populate looking for simply ways to increase kill butcher and hold hogs. You can see Christoph Wiesner (continue of the Austrian Mangalitsa Breeders' Association) doing move of that affect in. Kevin got a hog recently from some other farmer. Here he is explaining what he did to it. It is great to bring home the bacon with such a chef - we know that all the animal ordain get used. Almost none of it ordain go up in the garbage can:[ADVERTHERE]Related article:
http://woolypigs.blogspot.com/2007/11/pigs-to-market-update.html
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