Well, I knew it was coming all week and was both dreading it and looking forward to it, it was to happen yesterday but that bitter, bitter cold wind and freezing/snow pellets make me postpone.

I choose a boar piglet, he weighted in at 26 pds live weight and we had less then 2% of that was not able to be used between our own use, and farm use.

I am expermenting with the cuts and meat of this piglet, everywhere I have read kept saying at this age, that its roasting and that’s about it, so I had to be different. I have one whole hind leg that is going super old fashioned, we used the fire to take off the hair and to clean it up, and then wrapped it and are slow roasting it in the coals..

The second hind leg is in a lovely cure for a mini-bone in ham, along with the bacon to be..

The shoulders are planned as slow roasting, The ribs are going to be BBQ’d,  the neck, back minus the little tenderlions are planned for slow simmering, and then pulling all the meat off the bones to be made into a huge stew or soup for canning, there are different plans for organ meat and nose to tail cooking.. Updates on that to follow as I figure it out..

Overall, I was very happy with the process in general and how quickly the butcher went, I was kinda surprised at how quickly it went, and just how much i was able to get out of it,  I got alot more in percent for our use then the books said, and that’s before the nose to tail eating part..