We are lucky enough to have good friends who asked us to go in halvsies on a pastured, organic pig! Both my dear wife and I were raised on locally-grown meat, and we get a little nervous buying that stuff from the supermarket in styrofoam trays, so this was all very exciting for us.
We ended up with just over 100 pounds (2 coolers worth) of chops, roasts, ribs, ham, bacon, and ground pork. Here it is taking up a good portion of our 11 cubic-foot upright freezer.
I just had to fry up some of the bacon right away. I could tell almost instantly that this was real smokehouse bacon because as soon as the pan got warm the whole kitchen smelled like hickory. I cooked it just barely on the crispy side of the crispy/chewy line. Wow! Rich and tender with a substantial meaty taste and just the right amount of salty/smoky goodness.
I’m thinking chops this weekend. Can’t wait.
Oh man that smells good. I just put tomato plants in the ground. I am dreaming of BLT’s everyday.
I hear ya… I grew up on a farm with home grown chicken/beef/pork. You’re going to be eating “high on the hog” so to speak. 🙂