Butchering Time…


Spring of 2018 was the first large harvest of our American Guinea Hogs.  We butchered two boars, one older (4 years) and a yearling.  Remarkably, we got over 170 pounds of meat from the two after processing.  The yearling only weighed in at about 100 pounds, if I recall.  The boar was closer to 200.  American Guinea Hogs are a small breed of lard pig so the harvest was really decent, in our opinion.  We got a lot of ground sausage and chops, hams, bacon and more.


And the doggies got a bag of little scraps and bones and they were very very thrilled.

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That one was bigger than Evee’s head and she was quite the happy pup to have at it for days on end!  She ended up burying it in the dog yard for later!  Ratchet, he just got to work at his job ahead. IMG_3429

One of the first meals we made with our own pork was breaded, fried pork cutlets and they were super good.  Richer in flavor than I recall supermarket pork to be. Just a darker red meat, almost like beef. We had a friend interested in a half of the yearling and the rest we cleaned out one of our chest freezers and filled it to the brim!   We also gifted some to the girl’s dad and family.  And friends!  When you process a couple animals, it’s time to share the bounty.  I believe everyone was quite happy to receive good, decently raised pork.


Miss Evee took to protecting the meat box.  She takes her job as farm dog very seriously.

Maggie made up some fries and we had a lovely lunch the day the pork came home!


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About Mobymom

the banjo player for Deepwater Bluegrass, and the editor of BuckeyeBluegrass.com as well as the main graphic designer of the Westvon Publishing empire. She is a renaissance woman of many talents and has two lovely daughters and a rehab mobile home homestead to raise.

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