This is the first installment, really a preview, because I haven't the time to really write anything out or to upload a lot of pictures. However, I've mentioned my great pig adventure several times over the past few months, and now that I am here, and have a bit of computer time, I figured I would upload some interesting pics, and add more to this thread later.
Basically, we started out wit a whole pig at about 185 kilos. The first day we did some butchering, and made boudin noir. The second day we made pate de porc, pate de foie gras, sausages and much more. There are two more days left. Much of what we have done, and will do, is to can and conserve, which is the traditional thing in the country of France, as these products are eaten all year long. So far, so good, and a hell of a lot of fun. Some pics:
The pig as butchered:
Blood sausages ready to cook:
Pork pate with foie gras for canning:
Pork kidney, meat and fat over the fire:
Much more to come when the wifi isn't the shits.
Basically, we started out wit a whole pig at about 185 kilos. The first day we did some butchering, and made boudin noir. The second day we made pate de porc, pate de foie gras, sausages and much more. There are two more days left. Much of what we have done, and will do, is to can and conserve, which is the traditional thing in the country of France, as these products are eaten all year long. So far, so good, and a hell of a lot of fun. Some pics:
The pig as butchered:
Blood sausages ready to cook:
Pork pate with foie gras for canning:
Pork kidney, meat and fat over the fire:
Much more to come when the wifi isn't the shits.
