On Wed, 29 Aug 2007 09:08:48 -0500, Melba's Jammin'
> wrote:

>In article >,
> "modom (palindrome guy)" > wrote:
>
>> He's hauling a hog to be slaughtered. A pastured hog who ate
>> grasshoppers and crickets and snakes and acorns, not agribusiness
>> hogchow and antibiotics. I'm getting half a hog.
>>
>> That's 100 pounds of pure pig. I'm getting a side of ribs, a whole
>> loin, jowls (Guanciale!), a Boston butt, belly (bacon!), a passel of
>> ground pork (sausage, anyone?), and a whole fresh ham.
>>
>> The ultimate plan is to cure the ham. I'm going to make prosciutto!
>>
>> I'll report in March or April.
>>
>> Living on this benighted prairie sometimes has its pleasures.

>What's the price if you don't mind me asking? Price on the hoof or
>hanging weight or wrapped and butchered? I'm assuming they'll butcher
>to your specs? I cry for happy you. My pigmeat guy
>(http://www.amorpork.com) will be here on Saturday -- your post reminded
>me to check, thank you. Great bacon and sausage patties. Links are
>dry. I've not tried his ham.

It's pretty pricey. About $4.50 a pound. The final bill is yet to
come, so the estimate is rough. The price is for butchered and
wrapped chunks o' pig. He and I discussed the cuts I wanted and what
I listed above is a rough laundry list of what I came up with. Ruhlman
and Polcyn's "Charcuterie" passed before my eyes as I ordered the
jowls and the belly and the ham. The pig man ordinarily smokes bacon
for his customers. Hams, too. He was amused and tolerant that I
wanted that privilege for myself.

Of course, prosciutto isn't smoked, and now I have to find a place
that's 60 F to hang the meat for 5-6 months. I need a cave.
--

modom

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