Last week we talked about whole hog butchering. The whole idea of whole animal butchery is using every part of the animal that you can and letting virtually nothing go to waste. The only part of our pig that we didn’t use was the skin (we skinned it instead of scalding it) and hooves. There are things you can do with the skin and hooves, namely cracklin’s and… I don’t know, pickled pig feet? For this first time around we didn’t use them. But something we were very excited about using was the head for head cheese and pork stock. Oh buddy! It’s a twofer! Head cheese is awesome and it often gets a bad rap because it’s a weird name. Much like the very popular AMC Gremlin or Hoobastank. We’ll talk about the name in a second. I know there’s something called “head cheese loaf” you can get in the grocery store but let me assure you, that stuff is weird. Real head cheese is a delicious, rich mixture of fat and muscle with endless spice options. So let’s get on this salty meaty train and learn how to make authentic head cheese at home.
This past weekend marked four years since we moved to the farm. Not four years since we’ve been farming, because that first year was a lot of cleaning and moving. And honestly, we didn’t know what we were doing. But four years ago we started this weird journey. I remember sitting down by our creek and in our new house full of old people furniture from the previous owners and dreaming of what our life would be like in the future. We moved out here with the goal to be homesteaders; have a few chickens for eggs, a garden, maybe some livestock. Over the past four years we learned a lot, quit our jobs, started a business, expanded our garden three times, currently care for 100+ animals and met some pretty incredible people. We had some of those incredible people out at our farm this past Sunday to help us fill our freezer with delicious, heritage breed pork that we raised ourselves. In short, it was the best day ever. Oh, besides our wedding. Whew. That was a close one.