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Here’s the crew and how we ended the year:

Joe with a scalded Mangalitsa pig, ready for processing.

Joe with a scalded Mangalitsa pig, ready for processing.

 

Sam breaking down a Mangalitsa hog carcass. We use an old style technique and knife cut all the cuts. Sam and Joe have become fairly efficient and proficient at seam cutting these heritage hogs.

Sam breaking down a Mangalitsa hog carcass. We use an old style technique and knife cut all the cuts. Sam and Joe have become fairly efficient and proficient at seam cutting these heritage hogs.

 

Joe demonstrating his technique for cutting onions for sausage. Every batch of sausage is individually mixed, with no MSG or other chemical additives.

Joe demonstrating his technique for cutting onions for sausage. Every batch of sausage is individually mixed, with no MSG or other chemical additives.

 

Joe and Sam have been learning the fine art of meat curing. Each piece is individually salted and herbed, making each one an individual work of art.

Joe and Sam have been learning the fine art of meat curing. Each piece is individually salted and herbed, making each one an individual work of art.

May your new year be blessed with good things (and bacon!).

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