Getting our Locally Grown Pork, Part 1

This is our second year to order a locally raised hog from the Knapp family at Cobblestone Valley Farm. We are indeed very lucky to have met Maureen and Paul Knapp a few years ago. Currently we buy most of our meat and eggs (and strawberries) from their farm. They are wonderful stewards of the land; provide superb local and organic products; generously share their knowledge with area school groups, college classes, and the general public; and take great care in tending and nurturing their pigs, cows, chickens, and turkeys.  

A half hog provides our family and visitors with more than enough quality, locally grown pork for the year. This year was very exciting as the Knapps decided to work with a new processor, Purdy and Sons’ Foods, Inc. located in Sherburne. Purdy and Sons’ Foods, pride themselves in having daily USDA Federal Inspections; using smaller sized delivery trucks to reduce their carbon emissions; and providing fresh, local, and organic meats to the area.

The Purdys also use nitrite free smoking methods for the ham and bacon. From what I have read, it seems that there is evidence to connect increased cancer risk with consuming meats preserved with sodium nitrite/nitrate. Apparently this preservation method makes the product pink (think SPAM), supposedly improves the flavor, and to some degree will prevent botulism. According to this 1992 article, some believe the benefits of using nitrates in food preservation out-weigh the potential risks. However more recent articles, such as this published on the Organic Consumers Association website, seem to indicate that there may be more connection to cancer than previously thought. We were very pleased to hear that we had the option to go nitrite free for our smoked hams and bacon this year.

So what might you need to know about having half a pig processed? Here is a synopsis of what we did. Several months ago we sent Cobblestone Valley an email requesting ½ a hog. Maureen then put us on the list. A few days ago, she emailed with some directions about getting it processed, information on processing prices, and a copy of the Purdys’ processing form (with lots of decisions and cuts of meat indicated). In other words, we had to make some decisions as to what to do with the loin, the shoulder butt, the belly, the shoulder picnic, etc. She also gave us contact information so we could speak directly to the butcher at Purdys. This is what I did today. Dan was wonderful to talk with and walked me through each question I had and helped me complete the form. He was gracious in spending so much time to educate me about the process and not once did he sound even the slightest bit exasperated with my lack of meat processing knowledge. He helped me determine what meat to smoke and what to keep fresh, and what sections to use for chops, ribs, roasts, ham steaks, sausage, etc. He even mentioned that since they are a USDA inspected processor, that we could resell the meat.

Soon we will be receiving an email from Maureen letting us know that our processing is complete and will then pick up the meat order. Once that happens, I’ll be sharing that part of the process in another blog entry.