One Year Ago: ~Week 43~ The most recent addition to the Homestead Hog Butchering page has been made. It was the most difficult one to piece together and therefore I saved it for last of the actual butchering of the hog. (All that remains is preparing casings and lard making.) In this video I stepped outside of my…
And it’s not the first time either! With my first trimester and any lingering sensitivity of my gag reflex well behind me, I decided to render the remaining lard from the hog we raised this summer. (For those of who have never rendered lard, which I imagine is most of you, it doesn’t smell like…
Earlier this month we wrapped up our 2nd annual Homestead Hog Butchering Workshop we host with Hand Hewn Farm. This year I tried making rillettes with a recipe I had bookmarked in The French Slow Cooker. It turned out to be an incredibly delicious and simple way to make french pork rillettes in a crockpot. (And…
My heart (and belly) are so full man. My pantry is full too and my freezer is even fuller. And the maple wood of our island is now well-seasoned after the hog butchering workshop we hosted this week. I’ve extolled the virtues of raising and then butchering your own meat. (In fact I gave 7 compelling…
So you’re thinking about raising your own hogs for pork and you want to know how much it costs to raise a pig on your homestead farm? Here is our costs for the year.
With butchering and processing of the hogs behind us, I was eager to see how things stood from a financial perspective. There were several different factors that were changed in the way we raised these pigs this year. A few were intended to reduce the costs of raising our own meat even further. A few…