tag:blogger.com,1999:blog-5922873875727546851.post7746786732259099209..comments2023-05-31T04:42:59.156-07:00Comments on Bedrock and Brambles: Chewing the FatAndrew von Zubenhttp://www.blogger.com/profile/15029076202802686416noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5922873875727546851.post-675202847812617882012-02-10T20:59:57.425-08:002012-02-10T20:59:57.425-08:00Hello Teresa,
In one of my reference books, the au...Hello Teresa,<br />In one of my reference books, the author says that you can eat every part of a pig except the squeak. It's true.<br />However, we don't use every part.<br />Part of the reason is cultural. Part of the reason is practical.<br />If I try to explain, then I will be coming up with many poor excuses.<br />Suffice it to say that we plan on using every part of the animal once we have more experience processing. In the meantime, nothing goes to waste. Our dog gets the larger organs and the leg bones. We eat the heart on the same day as the slaughter. The chickens get much of the remainder. The hide and the head go into the woods for the wild birds and coyotes. The blood goes into the ground close to our fruit trees. The little bits go into the garden. The intestines go into the woods. I like to clear them away. We will use them when we are better equipped, but I would prefer them away from the home. The garden would be good but the chickens would spread it out all over the place.<br />All in all, there still isn't much to deal with once the carcass has been cleaned out. <br />Pigs dress out so well. They are almost entirely meat.<br />Incidentally, 'Viscera' is one of my favourite words. Generally Canadians use the word 'guts'. We have taught the kids to say viscera instead, just because it sounds more....<br />well...visceral.Andrew von Zubenhttps://www.blogger.com/profile/15029076202802686416noreply@blogger.comtag:blogger.com,1999:blog-5922873875727546851.post-5502114176441485432012-02-10T02:01:56.499-08:002012-02-10T02:01:56.499-08:00Hi Andrew,
As I said on my previous comment, we d...Hi Andrew,<br /><br />As I said on my previous comment, we do have a tradition of keeping pigs for food around here. My parents do have pigs but my grand parents used to keep a pig on a neighbour's house (they were responsible for feeding processing the pig). In Portugal we say that we use all of the pig, and I'd like to ask you if you do the same. For example, we use the lard, of course, but also the viscera (I'm sorry if I'm not using the right words in english) for several kinds of salami; we also use the blood for a traditional dish "sarrabulho". (Am I going too graphic? Excuse me if I am.) Anyway, if you're interested in knowing more I can ask my parents (I only have memories of this processing since never did it myself) and share some information.teresa cnoreply@blogger.com