This fall brought with it the harvest of two large pigs on the farm. Our larder and freezers are still bursting at the seams. I’m doing my very best to wade through Porklandia and I’m loving every minute. Hence the recipe for these easy sweet and salty pork ribs. They’re sweet and salty and easy. Lest you be confused. They’re
I promised on Facebook I would bring you a homemade chorizo recipe, did I not? Surely, I can’t be the only one out there with a freezer of pork shoulders, a meat grinder, and a mission to eat chorizo. Right? Hello? Anyone? Ah yes, I see at least one of you in the back raising
Food on the homestead tastes like sizzling skewers of homegrown pork kebobs. Add garden fresh veggies and citrus quinoa for a mouthwatering meal any time of the year. Enjoy my recipes? Check out some more tasty down home cookin’: Fresh Lettuce Wraps Homemade Onion Rings Oven-Fried Zucchini with Garlic Aioli Simple Chocolate Mousse
Our pig, Wallace, used to eat slop from a bucket, lay in the sunshine, roll in his mud bath, and enjoy life. He was my garbage disposal for food scraps, extra milk from the cow, and organic garden waste. Now, Wallace is serving a different purpose: feeding my family. With this Homemade Ham Recipe. As
Y’all, we’ve been busy over here learning proper ways for butchering a pig. My head must be thick as a rock. Almost three months later, I realized that I have yet to post some super-awesome footage that I shot when the Farmstead Meatsmith came to visit our farm and taught us how to butcher pigs.
As I scrambled to stuff the preserved bags of green peppers behind the pig head in the freezer, and thus caused a cascade of frozen goods to fall from the shelf, I knew it was time. Time for my homemade headcheese recipe, baby. When we butchered our two pigs back in October, I didn’t have
Back in the day, people knew how to do cool things. Well, I think they’re cool. Well, really, I can’t be the only one in the world that thinks it’s exceptionally cool to cure pork belly and have it hanging in your kitchen. A few weeks ago, we butchered our pigs, and have been enjoying the
Pork. Porky, pork, pork. It’s on my mind. And it’s in my belly. And in my freezer. And in my refrigerator. And hanging in my kitchen. After butchering the pigs last week, well, pork became the meat of choice here on the homestead. Thanks to the Farmstead Meatsmith, Brandon, who came to help us butcher