The Grange Fair has come and gone and we are busy processing all the animals that were brought to us. One of the things we here at RSMC try to encourage is whole animal use. As we see it there is very little on an animal that is not useable and we try to encourage our customers to make use of all the parts. Sometimes this means that there needs to be a quick lesson on what to do with something besides the standard cuts when we take a person’s cut sheet (Helen will always ask you what you want done with your organs, bones, and head).
One of the parts that we have had a lot of experience with this past week is pig stomachs. Pig stomachs require a little extra care to prepare before they are edible. The lining of the stomach must be removed. To do this they are turned inside out and through a little tough love and a lot of elbow grease Helen & Cody take the inedible portion away being careful not to puncture the outer membrane. Once this is done the stomach is ready for you to take home and stuff with an assortment of veggies and other meats.
One of our customers, Bonnie Wolfe, suggests stuffing stomach with potato, onions, bell pepper and sausage. Then bake in the oven at 375 until the outside is crisp and the potatoes inside are fork tender. Stuffed pig stomach is also referred to as Hog Maw if you are looking around for recipes. If you have one that you would like to share with us we would love to hear from you.
In other news we are still working toward two of our major goals; opening the retail shop and completing our organic certification. Both goals are coming along nicely. The retail shop has a brand new shiny floor and coolers and meat cases. A picture of the retail store before the new floor and cases were put in is below.
The Staff at Rising Spring Meat Co.