Sunday, March 17, 2013

Whole Hog Butchering

One of the things on Nick's bucket list was to see Formula 1.  With that checked off the list, I had to think hard about what to get him for his upcoming birthday.  Next bucket list item, butchering a pig.  I found a place in Napa called the Fatted Calf that hosts whole hog butchering classes.  Perfecto mundo! I'm not exactly sure what I'll do for the rest of our lives together, but I will take it one birthday at a time.

I had to book the class months before since they are apparently very popular.  Who would have thought that something like that would be?  To my surprise, I was the only female in the class.  It was a great experience nonetheless and I won the "estrogen award".  Many of our classmates had received the course as gifts from their wives and girlfriends and then were dropped off while their lady friends went wine tasting.  I thought it was great!  Admittedly, I didn't as much butchering as Nick did once the wine came out. I got my money's worth in info, charcuterie  wine, and food consumption.  I would definitely do a class again.  My only complaint is that we didn't get to bring home as much pork as I thought we would.

I don't have pictures from the very beginning before we started chopping up the pigs, but I have the pictures from midway through.  Nick has the instructional/beginning part on his camera. I'll have to remember to get those and post an addendum.  When we first arrived the were three pig halves on large butcher tables.  There were four students per swine half and an instructor per table. The instructor taught us how to chop off the legs and then the best way to deconstruct the pigs.  From there we each had a piece of pig to work on.  I learned how to de-rib the pig.  Pretty cool.

After we finished cutting up and preparing our take home portions, we sat down for a delicious meal that the Fatted Calf staff put together for us.  They served a delicious roast with baked beans and artichoke halves. I would have eaten way more, but since we were in front of a strangers I decided it was best to look like I had the appetite of a normal female.

 photo 142CDB0C-9F18-4B6E-A335-E69D9140E010-8523-0000055897E267AD_zps2e277d37.jpg
We had an unlimited charcuterie plate to share as well as local wine that was
extremely tasty. 

 photo 2A2E56DF-130B-4216-B754-AF4248D075A5-8523-00000558AC5D7C69_zpseeac69d0.jpg
Nick sawed through half of the pig once the legs were cut off.  They use a
hack saw to get through the main bone and then a boning knife for the rest
of the cutting. Using the boning knife prevents tearing of the meat. 

 photo 8C885C66-6113-424F-81D6-196D23BF84B4-8523-000005589337D5B0_zps408f8dc3.jpg
Hard at work getting the shoulder joint out.  They were nice enough to wrap
up the bone for us to take home for Emmy.  She sure did enjoy it. 

 photo 41106E55-DB19-4560-A650-129A749B8A90-8523-000005589DAA792B_zps885efc6b.jpg



 photo 3FF7A129-4BA4-4406-9074-A3F8E0028E6E-8523-000005587FCB18D5_zps22d52067.jpg
After deboning the pig halves, one of the instructors taught us how to season
and then tie up the pig.  They leave the skin on, which crisps up in the oven and
turns into delicious goodness.  

 photo F269D14F-BBB7-4CC3-8DE3-2B7980487147-8523-00000558883BBAD9_zps2a874f05.jpg

 photo 0296B479-1AB6-45CE-A7C5-8B5F5459CB2C-8523-00000558711E44F0_zps18e07e32.jpg

 photo 1A39AF81-D8F7-433E-8D1E-17C301150A82-1280-000000DF3AC45DF0_zps79e79cf5.jpg
Look how gigantic this grinder is.
 photo C4194DD2-9914-4062-A2FA-5D59AE921250-8523-000005588B6A86A2_zps6e533c3c.jpg
Using a huge industrial grinder, they ground up fatty
pieces of meat to make pork patties wrapped in caul fat.

 photo C0141883-724B-4275-947C-B7CDF6A1BBEA-8523-000005586317ECE9_zpsa7a7ebfe.jpg
As part of the hands on potion, we got to wrap the meat in
caul fat to bring home. 

 photo ADCE11F9-66ED-4DD9-8B03-1958CC28DCC7-8523-000005587B395164_zps36c49108.jpg
The caul fat acts as a self baster.  

 photo 91F5D78E-BE72-4205-A2CD-CC30972D8008-8523-00000558A1AFE761_zpsd2c91335.jpg
Pretty cute even in its dead, furless state. 

 photo 639BBFC6-FDEF-469C-A22E-DBDFE1666EB7-8523-00000558902C5076_zpseba7a119.jpg
The ears are already cut off.  Those suckers are pretty big!
 photo 348FF241-CF57-45B7-BDCC-B08F625DCEC2-8523-000005587D7FA346_zps31f451df.jpg
The instructor took off the skin in just a couple of minutes.

 photo 07890039-F6D2-4834-BA76-935E256A2CB0-8523-0000055860AAEA7D_zpsd83afb9e.jpg
I thought this was really cool.  It even looks like the snout!

 photo 4B7D82FC-1A7B-477F-9D01-EF46715F1356-8523-000005585BEAC1EB_zps61972c6a.jpg
The Fatted Calf's curing room.
 photo BCC28D80-F2E8-48FB-BAAA-0E8D18DA350C-8523-000005585EFEC41D_zps68fb9e6b.jpg
This is a sample of the large roasts that the instructors showed us how to
roll up.  They cooked this on low heat for about five hours.  Holy moly it
was delicious. 

 photo 68B171E6-6449-4AC4-A3F4-2C910D7231B2-8523-000005585A1F2B80_zps78cf6114.jpg
Baked beans

 photo C08FF4FA-A8B2-43EB-B374-A447AEA62650-8523-0000055852B52B9B_zpsdda0d73b.jpg
Pork, artichoke hearts, baked beans, and a mustard dressing for the pork.  

 photo D4E4BB44-156B-4B1A-BE25-0DA34B8F5C7B-8523-00000558500DCAD0_zps1995d3e0.jpg
Next door was a small Hog Island Oyster restaurant.  While Nick went to get
some ice cream for dessert, I got myself half a dozen oysters. 

No comments: