Sunday April 25 was a cool and damp morning, but that did not stop a group of about 15 from participating in the harvest of a 220 lb Berkshire barrow at Jordandal Farms. Eric and Carrie Johnson were incredibly gracious hosts, assisting us in every way requested. Along with partner Matt Walters, the Johnson's operate in the Argyle area and will be featured this summer at REAP's "Day on the Farm."
We are fortunate to be involved in the event and encourage all to attend on July 18. The farm has a wonderful diversity of stock, some quite friendly.
A dedicated group of Madison Club staff, our good friend Stephanie Izard and new friend Lee Anne Wong, a group from Chicago currently involved with Charlie Trotter's, Eric and family friend, Terry gathered around for the brief explanation of how the process would occur. We were very fortunate to have Paulius Musteikis behind the lens capturing the day with his tremendous talent.
Photos or being involved tell a far better story than words ever will, but here is a quick breakdown of the process: The animal was taken off feed and water the night before to lessen the digestive capacity. Following the dispatch by .22 the animal was stuck in the throat to bleed out and the blood was harvested for later use in charcuterie. The complete carcass was then submerged in hot water to loosen the outer layer of skin and hair.
Knives drawn at a perpendicular angle to the skin then removed the hair and skin. Once the animal was cleanly scraped, the innards were carefully removed and several organs were harvested (heart, liver, kidneys, stomach and secum). The animal was split down the spine into two halves and the process then moved indoors for the fabrication phase.
The cool weather did not stop the interested onlookers. Knowing where your meat comes from and fully understanding the way in which an animal breaks down is invaluable to cooks, whether new or old. Jason is very fortunate to have been involved in animal harvests from an early age and was able to explain the process as we went.
Lee Anne, Eric and Stephanie.
Many thanks to Eric and Carrie for the opportunity.
