Pig bladder, inflated to dry/photo by Donna Turner Ruhlman
On Saturday I picked up a hog from the
North Union Farmers Market, about 330 pounds with the head and some other requested parts. "They're big, long and slippery," James had told us. Just getting each half into the back of our jeep was an effort. The first step was to break the pig down for salumi into its three main sections just so we could store the creature in a friend's walk-in: shoulder, middle and ham. Then back to work all day Sunday to break it all down into salumi cuts and
sausage. It took about six of us five hours to bone out the whole hog, isolate the muscles for curing, get everything on the ...
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