Hope to see y’all there, come Sunday. Our pig is a Berkshire/Duroc cross from Devil’s Gulch Farm and Mark Pasternak, out southwest of Petaluma. They brought it in this afternoon and Zach and I went right to it with knives and saw:
Gustavo and Zach were like kids on Christmas morning.
Zach with a pork butt.
Removing a foreshank.
The loins with hams and butts removed.
One of the cleaned bellies. We seasoned it overnight with thyme, garlic, bay leaf, salt, and pepper.
Soon-to-be-fried pork rinds.
Head, feet, and tongue in a brine together overnight.
This shelf ain’t for vegans.