We got a call from the Meat Lab Friday morning—our pig, now pork, was ready. After asking them to cut it up and smoke the ham and bacon, the tab came to $155. For that we ended up with two large roasts, two hams, 6 to 8 pounds of bacon, a pork tenderloin, spareribs, a two-pound package of pork stew, 8 pounds of ground pork, and about a dozen thick-cut pork chops. Although the half-pig weighed 86 pounds, the actual quantity was quite manageable—one shelf and the drawer in our freezer. Look for pork recipes to come!
Sunday, September 27, 2009
Pig!
We got a call from the Meat Lab Friday morning—our pig, now pork, was ready. After asking them to cut it up and smoke the ham and bacon, the tab came to $155. For that we ended up with two large roasts, two hams, 6 to 8 pounds of bacon, a pork tenderloin, spareribs, a two-pound package of pork stew, 8 pounds of ground pork, and about a dozen thick-cut pork chops. Although the half-pig weighed 86 pounds, the actual quantity was quite manageable—one shelf and the drawer in our freezer. Look for pork recipes to come!
Subscribe to:
Post Comments (Atom)
Pork is such a nice fall meat. And this sounds awesome. I ate in a quite good restaurant here in Oakland last night. Really wished you were here.
ReplyDeleteWell come on up--we're having pork tomorrow!
ReplyDelete