This preparation was a “suckling pig” sized oven roaster prepared October 2018. I say “suckling pig” because this is a small roaster pig, approximately the size at which a regular farm breed suckling pig would be around weaning. In this case, it was an older Kunekune piglet, about 4 months old. The hanging weight …

This post was written by Connor and originally appeared in his August 2016 4H blog. Yesterday, my Mom and I rendered Lard for the first time using fatback from the two KuneKune boars we had processed. Things you will need: A slow cooker 1/4 cup of water 1 piece of fatback Sharp Knife Cutting Board …

This post was written by Connor and originally shared in 2016 to his 4H blog. We hope to make traditional Italian lardo again soon! Today, I am going to teach you how to make Lardo and a little of its history. Lardo is cured pork fat and is an Italian delicacy. I have Italian ancestry …

These spreads of cuts are from a single pig that had a hanging weight of 173 lbs. (Approx 250 lbs live weight) Not shown: Head and bellies (they were curing) Tail: 1.14 lb Hocks: 11.32 lb Kidney: 2.31 lb Liver: 2.65 lb Trotters Ears Jowls: 2.89 lb St Louis Ribs: 4.05 lb Riblets: 3.44 lb …

  Lard is the go-to ingredient for the best pie crusts ever. All it takes is 2 cups of flour, a teaspoon of salt, 2/3 cup of chilled lard, and 6 tablespoons of water. Slice your peaches, add to a large bowl and add bourbon, vanilla, cinnamon, a tiny bit of nutmeg and some brown …

Last week,  15 year old Connor, who is a HUGE fan of Gordon Ramsay, found this recipe and requested that we cook it up ASAP. I sent him off to the meat freezer to find the perfect piece of pork belly for this adventure. Yesterday afternoon, we enjoyed this scrumptious dish, made even more perfect …