Pig Break-down

The cool winter months are a time of preparation at the Gathering Together Farmstand. While much of the vegetable and on-farm food preservation occurred in November, the start of the new year brings a second phase to the GTF kitchen: butchery.

Less than a mile from GTF, Mosaic Farms grows and produces some of the nation’s finest heritage breed hogs. Using hand-mixed feed, sustainable land management, and so much love, owner/operator Chris Hansen has grown Mosaic steadily over the last two years. He is one of a cadre of young farmers in the region who is putting his own stamp on agriculture through his hard work, smart business practices and full bore commitment to the welfare of his animals. Last week, Hansen personally delivered a whole hog, packed in ice in the back of his station wagon, to the GTF kitchen.

Breaking down the animal took several hours as chef, JC, worked to prepare meat for copa, bacon, salumi and fresh cuts. Of the 200-plus pound whole animal, less than four pounds was determined unusable.

For a gallery of images from the break-down, visit our Flickr photo set, here. A warning: we believe people should know what their food looks like at all stages, however some of the images are graphic.