Home Butchery

I love to butcher. I know for many it’s weird, maybe even macabre. This is why I like it.

Butcher Abby

Abby and a pig head.

1. It’s authentic. I’m an omnivore. I have killed and butchered my own animals I bottle-fed and loved because I am a farmer and it was their purpose. When I eat meat I wholly know I am being sustained by an individual creature’s life. Because of this understanding, I deeply honor my meat and the animals who gave it. I try to only eat animals I know what their lives were like, ideally I will butcher them myself.

2. It’s interesting, I enjoy the anatomy, and how bodies come together. Seam butchery, cleaning silver skin, and slicing the skin from pork belly is meditative.

3. When I am able to butcher my own meat there is no waste. Nothing about the animal’s death was in vain.

4. I get the cuts I want the way I want them.

5. I know it’s fresh.

Last week I butchered a pig head. With the package comes the feet and organs, for 15$.

Here’s what I did with it.

pork jowls

Cheek Bacon.

First I removed the jowls and made a quick guanciale style bacon:

I crushed peppercorns, coriander, allspice, and garlic into a paste in my mortar and pestle. I rubbed that on the cheeks and then slathered them in kosher salt.

Then I weighted(one chafing on top of another with a weight on top) them for two days in the refrigerator, turning them once.

roasted jowls with carrtos and radishes

Quick Jowl bacon with roasted vegetables

Jowl Bacon with Roasted Vetables

Cheek bacon, with roasted veggies. Soooo good. Yes, I ate all the fat.

I rinsed and dried the jowl, and rubbed some wild honey on it before roasting it with organic carrots and radishes, a 270 degrees for 2 1/2 hours.

I also cut this lovely neck roast for a braise.

pork neck roast

pork neck roast

I did not make pozole. I know it’s sacrilege. But, there’s no pozole corn here, and it make so much…I’d have to have a party. Maybe next time.

I boiled the rest of the head and removed the tastier bits for various future recipes. I also have 20 quarts for collagen-rich stock, and many nice hunks of less human palatable flesh to enhance my dog’s diet.

Estos para mi equipo, los extra├▒o chico/as xoxoxo

Probecho!