Bringing home the Bacon

[rayne]

I am encouraged to know that so many of you actually know what I'm talking about. Even though I live in a rural area, there is no one around here that raises their own hogs any more. I would love to find some fresh sausage and home cured side meat. City folks just don't know what they are missing.

[BGreen]

We just brought home a 10-lb box of freshly made, homemade ground country link sausage from a neighborhood pancake sausage fundraisers. A local group of farmers raise the pigs and make the sausage. It is some kind of good with eggs and grits.

[dinosaur]

I've killed and butchered many hogs. And I've had lots of hog roasts. You really have to know what you're doing to roast a hog properly so it doesn't taste funny. But it's really a piece of cake if you know how to prep the carcass and what woods to use in cooking.

[jason]

Originally Posted by dinosaur

I've killed and butchered many hogs. And I've had lots of hog roasts. You really have to know what you're doing to roast a hog properly so it doesn't taste funny. But it's really a piece of cake if you know how to prep the carcass and what woods to use in cooking.

Make you a deal. Next trip down to my area, I'll buy the hog, you cook it, and i'll eat it. Really would love to do a whole pig one day.

[DMan]

When we first moved to our farm, we raised chickens, turkeys, beef, and we had a couple of pigs as well. We didn't do the butchering ourselves but you could certainly taste the difference. I wouldn't want pigs again though. Between the smell and the flies that they draw it wasn't worth it. Now we just buy from a local farmer.

[Pathfinder1]

Hi...


I usually don't trek very far,
when all around no-goodniks are.


There are a few mail order places that sell the real thing. One of them is U.S. Wellness Meats, Monticello, MO.