From Farm to Fork: A Journey into the World of Pig Processing
A firsthand account of a visit to a farm where pigs are processed, and the author’s journey into curing and smoking meat at home.
2 min read
A few weeks ago, I was invited to an event where a hog would be butchered, and I was excited to learn about the process of turning pork into various culinary delights. The experience was both educational and enlightening, offering a deeper understanding of where our food comes from.
Discovering the Art of Butchering
At Old South Farm Museum and Ag Center in Woodland, Ga., I witnessed the traditional method of butchering and curing meat by hand. This approach, while antiquated by modern standards, reflects a long-standing practice that has been part of rural life for centuries. The process involves cutting the hog into primal cuts and teaching classes on sausage making, pork rind frying, souse meat, Brunswick stew, and even soap making.
Though the sight of a hog being strung up and butchered might be unsettling to some, it was a revelation for me. The experience offered a glimpse into the agricultural roots of our food supply and the importance of understanding the journey from farm to table.
Embracing the Art of Curing Meat
With newfound knowledge, I decided to try my hand at curing meat. I began with a fresh picnic ham, which I cured using a three-step salt/sugar/sodium nitrate process. This method, known as country ham curing, results in a salty, chewy, and deeply flavorful product that requires time and patience to develop its full potential.
After a month and a half of curing, the ham is still improving, and I look forward to its completion in August. The process is a testament to the love and care that goes into creating such a unique and flavorful delicacy.
The Delight of Homemade Bacon
My interest in curing meat led me to try making bacon. I sourced fresh pork belly from Thomson Packing Company in Thomson, Ga., and cut it into two batches. After seven days of curing, I smoked the pork belly with applewood smoke, resulting in a flavorful, albeit slightly salty, batch of bacon.
Following the first batch, I soaked the next one in fresh water to reduce the saltiness, achieving the perfect balance of flavor. The experience was a true revelation, and I now consider myself a bacon enthusiast, with a deep appreciation for the art and science behind the process.
Source: PJ Media
