Category Archives: Charcuterie
Pig, and more Pig means lots of Pork.. o my..
Well, we got another big 250 plus pound gilt done today for our own home use, it went well, we are getting in the grove on this now that we have done five large blacks and one pot belly pig … Continue reading
Creamed Pork Spleen on Toast-Recipe
Well, I have to admit that finding recipes for pigs spleen on the net or in my books is like finding hens teeth. I tapped my old cookbooks, nothing, I tapped my elders, nothing (they didn’t eat it) I dug … Continue reading
Posted in Charcuterie, odd bits
Tagged Creamed spleen on toast recipe, eating Spleen, Pigs Spleen, Spleen recipe
1 Comment
Deep Fried Chitterlings- Nose to Tail Eating March
Ok I have to back this story up, two or maybe even three years ago, I found this amazing book, it was a product of the great depression, and the USA goverment was making work and one of the project … Continue reading
Posted in Charcuterie
Tagged A southern cooking treat in the far north, chitlins, Deep Fried Chitlins, odd bits
3 Comments
Confiting Meat in Fat.
Confiting Meat is very popular french way of preserving. The meat is salted, then cooked and then fully covered in Rendered fat, it was used very much for duck and goose ( I think in part because both of these … Continue reading
Baked Beans with Lamb Bacon Recipe
I put some good olive oil in the bottom of the cast iron pot and simmered in two huge diced onions along with half a pd of diced lamb bacon.. I took my cooked beans, drain them and put them in that cast iron … Continue reading
Lamb Belly Bacon with Recipes and Idea’s..
While butchering out a lovely young lamb (about eight months in age) we were left with two nice peices of side belly, now most folks either a)throw it to the hounds or b) cut and cube and grind it with … Continue reading
Snow, Blood and more meat for the house..
Well, I had hoped that the weather forcast for today in regards to the snow would mean that it would in fact be a bit warmer then yesterday but alas it was not meant to be, Jack Frost had a … Continue reading
Posted in Charcuterie, Critters, food, Food Storage, frugal
Tagged duck butchering, Ducks, sharing knowledge
5 Comments
Just a few photos of my pork Dishes..
Pulled pork with mustard, mayo, black olives and old aged chedder cheese.. A whole suckling pig shoulder slow temp roasted on a bed of halfed onions with carrots cooked around it, once it was fully cooked and fall off the … Continue reading
Sprouted Grains/Green Fodder Update
Things I have learned so far, when trying to do larger amounts of sprouts on the frugal side.. Yes, you can use leftover window screen in a tray to grow in, but the sprouts will grow right out the bottom … Continue reading
Just another Day on the Farm 