This is the first post just to get the ball rolling. I have confirmed two of the people who are going to go in on the pig with me. In a perfect world I will have three other people butchering with me. I'm almost at that goal and I have the last person in mind. One of the guys is the Valedictorian of my culinary school class, he's excellent with meat. He also has a smoker and has some experience with making bacon. The other has no professional culinary training but is a good home cook and is very eager to learn, he's also very good with numbers so maybe he can put together a budget for this endeavor. It's starting to seem like a very promising crew.
Still trying to figure out where I am going to get the pig from. The suckling pig I got in the past was from an Italian butcher, so that's the first place I am going to look. I've also been thinking about a space to do the butchering in, the culinary school I went to rents out their kitchens. Maybe I could arrange a trade, large piece of pork for use of a kitchen.
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The Squeal
If anyone knows where to get a fresh dead pig, please let me know. This blog will document my search for a pig, the butchering of that pig and the products that we end up with at the end of the process.
I will also be posting about my search for a space to butcher the pig in, space to store the meat once it's butchered, and most importantly the search for some competent hands to help in the butchering and processing of the meat.
If you have a suggestions about things to do with a whole lot of pork let me know.
I will also be posting about my search for a space to butcher the pig in, space to store the meat once it's butchered, and most importantly the search for some competent hands to help in the butchering and processing of the meat.
If you have a suggestions about things to do with a whole lot of pork let me know.
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