More meat

A few weeks ago Mark’s co-worker told him that she had just dropped off our pig at the meat locker and it should be ready for pick-up in a week. He stared at her. It seems we both somehow forgot that we had ordered a half a hog from her early in the summer. She and her husband raise small batches of Berkshire pigs (a rare breed originating in England) without using any hormones or antibiotics. Mark, the locker, and I played phone tag for an afternoon trying to figure out exactly how the pig should be cut; we primarily deferred to the butcher’s best judgment, though we did have a lot more ground into sausage than is typical. The two full boxes we picked up several days later contained:

  • 6 lbs. bacon
  • 2 12 lb. hams
  • 16 lbs. sausage
  • 10 “Iowa Chops”
  • 5 lbs. loins
  • 11 lbs. roasts
  • 3 lbs. heart/liver/tongue (not sure what we’ll do with these…)
  • 5 lbs. lard (we have ambitions to make chicken sausage with some of our chicken)

Total cost, including purchase and butchering, was right around $2 a pound, pretty cheap, even for Iowa. And well worth it to us, if it means having safer, super-local meat raised in a manner we’re comfortable with. Between the chickens and this pork, our freezer now contains more meat than I bet we ate all of last year. Hopefully we can get through it all.

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2 Comments

Filed under small town life

2 responses to “More meat

  1. Michael Grouws

    You two are set to weather another Iowa winter with your provisions!!

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