Beauty of butchery ...
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They looked good enough but most of those cuts didn't really look traditional. None of them were cooked traditionally other than the bacon.
In a traditional hog killing they are prepared immediately. That's why it's done at the onset of cold weather so you can get it done before the meat spoils. Well, one of the reasons anyway.
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I think he didn't actually slaughter the hog but rather bought that side (especially as it looked so neatly split) So yes, it probably had hung in a refrigerated meat locker. Not truely" traditional," but not truely "aging" either. Of course i could be wrong (especially in light of the opening scene with the rifle) but that's the impression I get from watching.
great to see the old ways still being done propely ! The only difference i used to break down the pig was to do it in thirds from the pig hanging, eg a double shoulder, a whole saddle and the two hind legs joined together, and then it was just the same way as he showed on the vid. some of the old timers used to split the pig into whole joints with just a very sharp heavy cleaver, but i used the saw as the cleaver left to many bone fractures and gave the meat a better presentation on the counter . Nowadays its recieved from the slaughter house band sawed into pieces and if u want any offel you have to order it separately instead of just going to a whole carcass and cutting them out freshly !
A great find and well worth watching if anybody wants to live self sufficiently !
cheers andrew.
A great find and well worth watching if anybody wants to live self sufficiently !
cheers andrew.
I was taught how break down pork/bacon and lamb when I was a lad at Safeway. Its very easy, once you've done it a couple of times its a doddle. I still do half a pig or a salt marsh lamb from time to time, plus the xmas gammon.
