Yesterday we harvested one of our Tamworth pigs. This was a first for us and we were very thankfull that it went so well. The only real mishap was getting shocked by the electric fence. It only went so well because we had some great help from our friends; Sandra, Tiffany, Kory, and Judy from Atlanta Farm to Fork who took the following photos. Warning, real life happens in these pictures. If you don’t want to see how we get healthy sustainable meat from pasture raised animals, you might want to leave now.
Calling them up.
Trying to decide which one to pick.
I was caught by surprise with this photo.
Here I am pumping the leg to try to get as much blood out as I can.
Rinsing off the dirt and mud.
To loosen the hair I covered the carcass with burlap and poured 170 degree water over it.
After scalding, we could scrape the hair right off.
A scorching gets the remaining hairs that wouldn’t be scraped off.
Keeping it real with a gut shot.
Cutting the pelvis.
Rinsing out the cavity.
From here the carcass was placed in a large cooler, we salted it and covered it with ice. 24 hours later we will be smoking!
