Pork market nosedive
Maxwell Foods , the number 11 largest pork producer in the us announced today they will cease operations by June 2021 they employee about 150 contract growers in my area and have another thousand or so employees o their company owned farms . Going to be a major economic hit here .
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I was talking to a friend today. The farm he works for supplies Tyson. His farm ended up killing and burying 40,000 hogs because Tyson had the packing plants shut down. It made me sick hearing about all of em being wasted. 0 -
yoshmyster,I knew you were funning me. Well done.The governing organization (whoever that may be, around here) has cracked down on local meat processors. I know one fellow that has been doing this for years and has the complete setup for deer, hogs and beef. This year apparently, there is a new requirement for disposing of the entrails. Some sort of special "septic system" that this guy does not have that would cost him somewhere around a 1/2 million bucks to install.So, he is reduced to showing up at the farm, killing and skinning the animal then taking it to his facility for further processing (cool/age, cut and wrap). He is backed up until next summer.
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As a young lad I worked summers on the Wasik farm. I can't remember the exact process but it went something like this. Shoot, scald, drain the blood into bucket and then us kids would scrape the hair off with a circular looking razor tool. They would then make blood pudding. Everything but the squeal.
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My dad would butcher hogs when I was a young'n.
About all I remember is that it was the coldest day of the year and the only heat was from the giant cast iron pot heater he made to heat the lard and cook the cracklins.
I would nearly freeze waiting for the fresh cracklins.
I've butchered a few in the last 10 years.
Skin, pull the loins and ribs, the rest for whole hog sausage.0
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