« Reply #15 on: February 10, 2018, 03:13:28 PM »
We took a basic hog Butchery class and the instructors parents slaughtered 6 hogs a few weeks later and offered me one as they ran out of freezer space. The kept the head and I got 2 sides. My teammate wanted chops, so one was cut for them. I wanted belly for bacon and ground for sausage (that’ll be next!). Went rooter to tooter and roasted the bones for stock, made a cured ham and have belly and tenderloins for Porchetta, butts and loin.
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Topic: MMMMaple bacon! WKC style! (Read 1797 times)
