Comments on: Hog Butchering Event a Success!

By: Curing Whole Meats – The 28 Pound Ham | Opa's Craft Meats

Curing Whole Meats – The 28 Pound Ham | Opa's Craft Meats — Wed, 29 Sep 2010 23:04:48 +0000

[...] smoke & cook the meat Neal Fraser and the Hog Butchering Class From the Hog Butchering Event I ended up with a bone-in 28 pound ham, 2-3 times larger than the typical ham you would purchase in [...]

By: fred

fred — Mon, 30 Aug 2010 22:41:37 +0000

Loved that pig! Still so much of it to prepare and eat!

By: ReRide Ranch: Milk Fed Blue Butt, Acorn Fed Berkshire Pigs | sinosoul.com

ReRide Ranch: Milk Fed Blue Butt, Acorn Fed Berkshire Pigs | sinosoul.com — Mon, 30 Aug 2010 18:42:54 +0000

[...] Lefty sold a (blue butt) hog raised mostly on milk and mishmash of pasture & eggs, etc., to a butchering class hosted by Opa’s Craft & Chef Neal Fraser of the temporarily closed Grace. McCalls Meats should have received the first of the FDA approved processed Berkshire raised on a [...]

By: cowhandpoet

cowhandpoet — Wed, 25 Aug 2010 04:26:04 +0000

Glad you all liked my pig.

By: Jason

Jason — Tue, 17 Aug 2010 22:50:59 +0000

Great meeting you and a terrific event. It was facinating to watch the process of breaking the animal down into usable parts. I’m doing a simple, savory cure on the belly, roasting the 3 chop roast for tonight’s meal and froze the shoulder roasts for later (probably “mock” pochetta and sausages). Made pork stock with part of the spine.

Looking forward to a salumi or smoking event.