Our chest freezer is now well-stocked with ground pork, bratwurst, chops, roasts, hocks, bacon, and a fully cooked ham. To mark this bountiful harvest, this post is dedicated to pork. Here are a few factoids about this fun and flavorful protein.
Why the backlog? Well, processing a hog is time-intensive labor, especially without the assistance of equipment found in large plants that aid in slaughter and further processing. A person does not just push the button nose of a pig and make it fall apart into packages of ham, sausage, and pork rinds.
I believe finding an easy, well-written recipe, a little instruction from a friend or the inter-web, and the willingness to try something different can lead to a new favorite dish that might not just be hearty, but also liver-y, tripe-y, etc.
So with all seriousness, thank you, Iowa pig farmers, for your tireless devotion to your herds. Thank you for raising your animals with care and respect. Without properly raised animals, high-quality meats enjoyed the world-over could not be attained.