Category Archives: Charcuterie

Little Pig Charcuterie (ham, bacon, & salami)

After Little Pig was hanging in halves, it was time to process what internals we wanted to use.  I tried to pull the intestines to use as sausage casings, but this time something was funky, and I couldn’t separate them … Continue reading

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Big Pig Charcuterie (sausage & bacon)

The best part of processing a pig, for me at least, is the charcuterie.  On Sunday morning I dry salted the bacon which I normally leave for 5 days then smoke and freeze.  Unfortunately, I didn’t get to it until … Continue reading

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Sausage Test

From the pig we butchered last spring I saved most of the small intestine. Last week I wanted to do a test sausage stuffing run using my new meat processing table that I made this summer, as we are planning … Continue reading

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