Butchering the Pig

After killing and gutting the pig, they hung it overnight to dry it out a little.  We went back the next morning to watch them butcher it.  In the barn they removed the tenderloins and then broke the pig into several large pieces to take into their basement to cut up. 

Here is Chelo removing the tenderloin:

 Here they are splitting up the pig into big pieces to make it easier to move:

Once in the basement Marichelo and Chelo cut the skin of of the pieces and gave it to Jonathan and Marinieves' boyfriend, to remove any large hunks of fat or meat (they use the pieces  of fat for chorizo).  Chelo and Marichelo also removed large pieces of meat, which the boys cut up into fillets.  Gonzalo worked solo, using an axe to break up large bone pieces (they use pieces like this to make stock).  Marinieves labeled bags for the freezer (this was always my job when my dad got a deer - I had a star system and everything).

Here is Marichelo butchering a big ole ham:

 
Here's Gonzalo, collecting some stock parts:

Here's everyone working away, trimming the meat:

Here's Gonzalo cutting bone with n axe - he had impeccable aim.

They then salted bone pieces and pieces of skin (including ears, feet, etc.), which they use to make chicken stock.  After salting them they placed the pieces in a wooden box in their basement to cure.  I asked why they did this, as opposed to just freezing the pieces, and they said that the salt brings out different flavors. 


Here they are, salting away:

We all then went inside and made a delicious pork cutlet lunch.  So fresh and delicious!!