Pig CSA?
A friend sent me a link to this CSA--for pork, not produce! It's from the Piggery in upstate NY.
Has anyone done this before? Was it worth it? I'm afraid I'll have more pork than I know what to do with, and I don't want to end up wasting. The benefits, though, could be truly epic.
Advice?
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4 Comments:
Go for it! If you eat a lot of pork and/or have a freezer, it could be a great way to stock up on meat for the season. I live in a coastal town and I'm a fish share member. It's great. The fish is amazingly fresh, and I'm sure the pig would be as well. My freezer is filled with fillets, fishcakes and chowder for the winter. Bones and heads are simmered into stock. I'm sure you could do the same with pork
The only drawback is that it's very do-it-yourself - most fish have to be gutted and all come whole. You might want to ask to what level the pig parts are prepared. It would be great to get bacon and ham, but it might be a bummer to get straight pork every week
yayfood at 11:51PM on 11/06/09
If I ever find enough freezer space, I'm going to buy a local pig, or half-pig. Right now, I buy a local lamb every year. The best part is that I get ALL the parts, including stuff you never see at the stores. That's what I'd be hoping for with a pig.
Big enough freezer and good packaging, and a whole or half pig, all at once, gives you the opportunity to use whatever parts you want, when you want them.
dbcurrie at 12:14AM on 11/07/09
If you're afraid you'll have more pork than you know what to do with, split a CSA share with a friend or family member.
CJ McD at 10:33AM on 11/07/09
My oldest and dearest friend lives in Saugerties, NY. She knows that when I make the 7-hour drive up, I enjoy seeing her but my real destination is The Smokehouse of the Catskills.
To me, local NY pork is a no brainer!
KTempesta at 10:13AM on 11/08/09