Michael Ruhlman broke a pig down this weekend. So uh, what did you do? Ruhlman, who is a fantastic food author, took the time to get down and dirty with a Berkshire pig he found raised and slaughtered humanely. You can read the sordid tale of woe that is breaking down such a large animal over at his blog. But the reason for my own comments is that there are questions of viability brought up when it comes to something like this.
It’s easy to support a CSA and truck home some fruits and veggies each week. Heck, it ain’t too bad to get a ½ cow all cut up and ready for the freezer. Provided you have a large cooler to transport it in. But getting a 180 lb (hanging weight) pig and then proceeding to work for days to break it down is a matter of a whole different level.
My intention is to get my wife and I completely off of processed foods. So far the transition is slow going, but we’re doing better. Sometimes being lazy is more than not doing your share, but also not taking care of those you love. Then I read Ruhlman’s post and am abhorred at the idea of 12 hour days butchering a pig, making gallons of stock, and all the other fun pork products that can be had. Oh sure, I envy his cheap access to pork chops now. But I don’t envy all of the work, especially as I work 20 hours each day as it is.
There is the bigger issue of not knowing how to properly butcher a pig. Butchers are not hack and slash men. There’s finesse and knowledge that a quality butcher has that makes that cut of filet I had for dinner tonight so tender and flavorful. I can do the simple tasks like take apart a chicken, or prepare a leg of lamb for roasting. I fear that for the foreseeable future butchering my own pig is not in the cards.
Photo by Donna at Ruhlman.com.
