Hi people. We’re sending the first of the pigs to the freezer and Mom wanted me to write about how she’s going to cut up the first two pigs that are going to be slaughtered. Mom learned how she wanted the pigs to be cut up when she went to Fleischers, a local butcher, for a pig-cutting seminar, where she learned the parts of pigs and how she wanted them to be cut up.

Here’s the list:

Two porkettas—a center cut loin almost 24”, skin attached, bones removed, and the belly should be attached.

One fresh ham with the skin on and it should be frenched.

Two Boston butts (part of the shoulder) —BRT (boned, rolled, and tied)

Two cottage butts (other part of the shoulder) BRT.

Three pig legs; the bones will be hollowed out and the leg stuffed with sausage for zampone.

There will be some loin chops that are 1 inch thick and some rib chops that are 1 inch thick too

Two slabs of bacon that will be double smoked, cut and wrapped, in two-pound packages.

With Dad at home we need a steady supply of ribs—so lots and lots of ribs.

Mom wants livers, (ewwwwwwwwww!!!) fat back, (double ewwwwww!!!) leaf lard, (triple ewwwwww!!) caul fat, (quadruple ewwwwwww!!!)

And breakfast sausage. (Uber yummy.)

What do you think of her list?

Peace to ya,

Farm Girl