I just received our pig from the processor and have some cuts I'm unsure of how to use.
They are jowl, liver, ham in roast
and a slab of pork fat which is easy - I'm going to render in the crock pot.
The others are fairly familiar, loin roast, shoulder, and various sausages we made and of course!!!! beautiful slabs of cured, smoked bacon
thanks for input
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...
by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.