Hogs for the Holidays
As much as we love our big, red, wattled hogs and their antics, despite how stubborn they can be, we also take great delight in that delicious red pork. Hams, roasts, chops, and bacon seem to be the favorites, but I’ve been on a mission to use “everything but the squeal”. The family has fallen in love with battered, deep-fried heart, lungs were not such a success but I’m looking for other recipes. We’ve learned to keep bone broth on hand to enhance any stew or roast and I have trotters in the freezer waiting for a good time to play in the kitchen.
What are your favorite unusual recipes. What have you tried that went horribly wrong?
While the taste of the meat is influenced by environment, feed and to an extent, handling, genetics are at the heart of it. A good tasting boar and sow are more likely to produce good tasting offspring. How do you consistently produce quality? By keeping good records and documentation of the hogs that produce quality pork. And, yes, you knew it was coming, registration is an easy way to show your customers that you are maintaining good record keeping practices and committed to producing quality stock over the long term.
Happy holidays and happy hogs to all from Red Wattle Pigs Plus.