Consider how lucky we are.

ssorllih · Post by **ssorllih** » Fri Nov 30, 2012 23:30

If we raised our hogs and butchered them we would get two hams, 2 loins, 2 shoulders, picnic and 2 shoulders, butt, a lot of lard a tub full of guts, a liver, a heart and the lungs and a big pile of trimming. We would feel obliged to not waste any part of it.

The result would be that we would learn to use every piece in the best posible way. Only if we had an abundance of meat could we afford to make dried sausage and dried hams for use at a much later date.

Many of the sausage recipes that we make were festival sausages made once or twice a year for special occassions.

Baconologist · Post by **Baconologist** » Sat Dec 01, 2012 01:45

We're certainly much luckier than the pig!