Yes, they call them chicarrones.
I did not use any of the organs but next time I might consider having them put
in the sausage! That way my family won't know the difference:)
--- In AL_WAPF@yahoogroups.com, "ethan.muehlbauer" <muehlbauer1375@...> wrote:
>
> Lynn,
>
> No, that's certainly not TMI - it all sounds great!
>
> Did you get any of the organs and use them?
>
> Last time I didn't get any organs other than liver and they threw away
everything that could be considered "extra parts".
>
> I actually want to try to use as much as I can of the hog...including feet,
tail, etc.
> Does anyone have any tips of what specifically to ask for / save in this area?
Can you eat pork tongue? heart?
>
> I am already going to ask for the liver, kidneys, feet, ears, tail and tongue.
They said they will not save any of the digestive tract for me...they just throw
it all away in one big pile. They also said the head will be thrown away...too
bad.
>
> Linda, your friends from Mexico got the skin...I have considered that too...to
make pork skins. Is this what they did?
>
> Thanks for all your help,
> Ethan Muehlbauer
>
> --- In AL_WAPF@yahoogroups.com, "obother4" <Chrsound@> wrote:
> >
> > Ethan,
> > We had a hog slaughtered in January. One thing that we were really wanting
was ALL the lard/fat. We rendered it down easily (although it took all day) and
have enjoyed the lard all year. Here's a link to all the cuts FYI
> >
> > http://www.askthemeatman.com/hog_cuts_interactive_chart.htm
> >
> > I also made pork broth from a recipe I found on the internet. I roasted my
bones with vegetables in the oven and the simmered them on top of the stove for
hours with more vegetables - YUMMY.
> >
> > We had finished this hog ourselves on organic grains and acorns so we wanted
to have our sausage made with organic (non-irradiated) herbs. I found some fine
recipes online for breakfast sausage ordered the herbs and seasonings and mixed
up batches for 25lbs of sausage. It was fantastic. My family of 6 ate it all
up in about two months.
> >
> > I have friends that are from Mexico and when we slaughtered our pig I gave
them the head and skin which they were delighted with.
> >
> > We salt cured our own bacon in the fridge for a week and then smoked it at a
low temp. It was very good but we didn't have a slicer. You MUST have a slicer
or your bacon might not cook up good. We had to end up using most of our bacon
for seasoning beans, etc.
> >
> > I brined a ham in the fridge in a large stainless pot and smoked it. It was
so good that we nearly ate the whole thing that night. I highly recommend
brining.
> >
> > Hope that's not TMI!
> > Lynn Thompson
> > --- In AL_WAPF@yahoogroups.com, "ethan.muehlbauer" <muehlbauer1375@> wrote:
> > >
> > > Hello,
> > >
> > > Can anyone help me with suggestions on what to ask for at the meat
processor when he butchers a hog I have purchased.
> > >
> > > I have done this once before...when I knew almost nothing about real
Traditional Foods. They gave me the supermarket cuts and nothing else...a few
roasts, hams, chops, liver, sausage, ribs and that was about it.
> > >
> > > This time I want as much as possible, organs, bones, fat, etc, but don't
know how to ask for it so that I get everything done properly.
> > >
> > > Can someone help me out with this?
> > >
> > > Thanks in advance,
> > > Ethan
> > >
> >
>