Comments on: Of Pigs & Ducks & Far Off Things http://agrari.us/2009/11/02/of-pigs-ducks-far-off-things/ Aspiring to the Agrarian Life Thu, 29 Dec 2011 15:53:22 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Podchef on Assignment–Final Day Impromptu Lunch at The Kitchen Garden Network http://agrari.us/2009/11/02/of-pigs-ducks-far-off-things/comment-page-1/#comment-1556 Podchef on Assignment–Final Day Impromptu Lunch at The Kitchen Garden Network Fri, 18 Feb 2011 13:45:02 +0000 http://agrari.us/?p=134#comment-1556 [...] we were at the market in Agen we also picked up some Butcher’s Terrine, Gratton and some Saucisse Couenne from the young butcher who pastures 80 pigs in the forest on his farm and then processes them into [...] [...] we were at the market in Agen we also picked up some Butcher’s Terrine, Gratton and some Saucisse Couenne from the young butcher who pastures 80 pigs in the forest on his farm and then processes them into [...]

]]> By: Kate Hill http://agrari.us/2009/11/02/of-pigs-ducks-far-off-things/comment-page-1/#comment-310 Kate Hill Mon, 30 Nov 2009 16:53:29 +0000 http://agrari.us/?p=134#comment-310 Henri from Toulouse- Please contact me directly. I am near Agen and would love to talk butchers with you! Kate de camont Henri from Toulouse- Please contact me directly. I am near Agen and would love to talk butchers with you! Kate de camont

]]> By: Podchef http://agrari.us/2009/11/02/of-pigs-ducks-far-off-things/comment-page-1/#comment-295 Podchef Sun, 08 Nov 2009 23:28:29 +0000 http://agrari.us/?p=134#comment-295 Brigget, I use a meat saw, which can be seen in some of the photos of the slideshow I think. I hung the carcass in a walk-in cooler. Normally, at this time of year, it is cold enough--40 +/- in a dark, wind protected shed in a north shadow, that hanging outside would work, but not these days. I am going to do some sheep later in November or early December and for that I will hang the meat outdoors in our shed. Fingers crossed it will be cold enough for a couple of weeks! Thanks for taking the time to write and ask questions. Brigget,
I use a meat saw, which can be seen in some of the photos of the slideshow I think. I hung the carcass in a walk-in cooler. Normally, at this time of year, it is cold enough–40 +/- in a dark, wind protected shed in a north shadow, that hanging outside would work, but not these days. I am going to do some sheep later in November or early December and for that I will hang the meat outdoors in our shed. Fingers crossed it will be cold enough for a couple of weeks! Thanks for taking the time to write and ask questions.

]]> By: Brigget http://agrari.us/2009/11/02/of-pigs-ducks-far-off-things/comment-page-1/#comment-294 Brigget Sun, 08 Nov 2009 14:48:05 +0000 http://agrari.us/?p=134#comment-294 I am really enjoying your blog...full of good information and the perfect dose of humour. What do you use to cut the thick bones of the pig? I believe you live quite close to me so as you hung it for a week, was it just in a barn or shed? You are invited to visit my farm, north of B'Ham when you come to the mainland. It is a CSA, sheep (Icelandic) chicken, hay, Jersey, you name -it -we- have- it farm. Thanks for taking the time to create such an interesting blog! I am really enjoying your blog…full of good information and the perfect dose of humour.
What do you use to cut the thick bones of the pig? I believe you live quite close to me so as you hung it for a week, was it just in a barn or shed?
You are invited to visit my farm, north of B’Ham when you come to the mainland. It is a CSA, sheep (Icelandic) chicken, hay, Jersey, you name -it -we- have- it farm.
Thanks for taking the time to create such an interesting blog!

]]> By: Henri DOUCHE http://agrari.us/2009/11/02/of-pigs-ducks-far-off-things/comment-page-1/#comment-292 Henri DOUCHE Wed, 04 Nov 2009 14:07:29 +0000 http://agrari.us/?p=134#comment-292 Hi, A friend of mine from the US, just sent me a link to your blog. I am from Toulouse, and I butcher and process a pork every year. I am very impressed that you get the the little "soucisse de couenne" detail about the cassoulet !! it is a crucial ingredient in this dish !! Have a nice cooking ! Thanks Henri Hi,

A friend of mine from the US, just sent me a link to your blog. I am from Toulouse, and I butcher and process a pork every year. I am very impressed that you get the the little “soucisse de couenne” detail about the cassoulet !! it is a crucial ingredient in this dish !!

Have a nice cooking !

Thanks

Henri

]]> By: Jeannine from Pittsburgh http://agrari.us/2009/11/02/of-pigs-ducks-far-off-things/comment-page-1/#comment-291 Jeannine from Pittsburgh Wed, 04 Nov 2009 00:16:40 +0000 http://agrari.us/?p=134#comment-291 I would love to be able to find skin-on pork. All of the farmers I buy from only sell skinless pork. I'm sure the reason is the labor-intensive scraping. Thanks for preserving the traditions Neal. I wish I could have been there as an apprentice! Maybe someday . . . I would love to be able to find skin-on pork. All of the farmers I buy from only sell skinless pork. I’m sure the reason is the labor-intensive scraping. Thanks for preserving the traditions Neal. I wish I could have been there as an apprentice! Maybe someday . . .

]]> By: Kate Hill http://agrari.us/2009/11/02/of-pigs-ducks-far-off-things/comment-page-1/#comment-289 Kate Hill Tue, 03 Nov 2009 08:35:09 +0000 http://agrari.us/?p=134#comment-289 I LOVE the long distance twitter-tutoring but can't wait to cook with you on Podchef Isle! Bravo- the saucisse de couenne look delicious. I LOVE the long distance twitter-tutoring but can’t wait to cook with you on Podchef Isle! Bravo- the saucisse de couenne look delicious.

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