more pork... from our whole pig

From the pig we got earlier. Up coming we still have the bellies that have been braised, the shoulders that have been brined and will be roasted. We have 2 hams and the head has been braised and picked. Made a broth from the bones, infused with some of our ham hock stock. We also have the hocks that have been smoked. This was what was ran in the cellar last night. We smoked the porter houses and then grilled them. Heirloom cabbage, creme fraiche, elder flower vinaigrette, pecans and a mix of plums from the local market. It's hard to describe the feeling of getting an entire whole animal that has been butchered that day and using every bit. The skins even. This time we gently poached and will eventually fry or de hydrate them. It is always best to plan ahead before the animal arrives so you are ready to get into it in a quick and efficient way. This way you can utilize the most delicate pieces first, heart, kidneys and liver. Then work into your loins, then roasts, finally the pieces that will be brined or confit or braised. Then the pieces such as cured meats, pancetta, belly etc.