Caw Caw Creek Pork


August 25, 2008 by seanbrock

It doesn’t get much better than this.  In my opinion you can’t find a better pig.  Every time I order pork from Emile I am just blown away.

This pig dressed out at 260 pounds.  This is a Spotted Poland China.  Gorgeous.


We cured the entire animal in one day

Below was the plan of action

The head was cured and braised with the trotters for a terrine that we have been pan frying and serving with beets and truffles.

The shoulders were used for some beautiful salumi.

The loins are being cured for lonzino

Excess fat is rendered for cooking

The livers are used for terrines and pates.

The Bellies are being cured for honey bacon

One back leg will be proscuitto

The other back leg will be Country Ham

The Fat back (which was four inches thick!!) is being brined for lardo

The skins have been braised and dehydrated for pork rinds.


Nothing went into the garbage…nothing…this is why pigs are the greatest animals alive.

Thanks to Emile for doing what he does……….


5 thoughts on “Caw Caw Creek Pork

  1. Awesome. Pure and simple awesomeness.

    I’m jealous. I wish I had the means (space) to do that level of curing.

  2. Zach (QAR) says:

    You better call me when that Bacon is Ready!!!

  3. josh says:

    f*$#@n sweet.

  4. Hostess Rachel says:


  5. jimihatt says:

    god damn!

    thats a huge bitch!!!

    i’ll see you on the 13th


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