By Dame Lenada C.Merrick, CFCS
This first larger Berkshire Pig (from Charlotte Swancy's Riverview Farms) is going to market. The smaller Ossabaw Pig is in Savannah's kitchen (aka butcher shop). The early Spanish explorers left the Ossabaw Pigs on Sapelo Island off the coast of Georgia.
While waiting for all to arrive, we sat in a soft, cool June breeze on the deck enjoying cool beverages and Pre-butchery Appetizers- Pine Street Market Charcuterie Board & Hot Miniature Cuban Sandwiches. When all sixteen had gathered, we went into the "butcher shop". Watching Savannah's skillful use of knives and a hack saw, one was aware she knew her stuff. The first cut to be taken from the half pig was a tenderloin. Soon followed ribs, butt, pork belly and shoulder were separated from the carcase. Sausage is made from the shoulder with no more than 20% fat. Cracklings (aka pork rinds) were discussed and how to prepare.
Following the demonstration Dames enjoyed a family-style outdoor meal featuring: Clams with Smoked Chorizo and Tomato Broth, Lima Beans & Kale with Herbed Sausage, Wild Rice Salad with Pickled Beet Greens (a yummy touch), Hot Biscuits and our centerpiece on each table... Lemon Butter Chess Pie.
A wonderful gathering...Gayle, Nancy, Gaye, Kelly, Liz, Elizabeth, Lenada, Jenn, Kristy, Robin, Holly, Debi, Alison, Laurie, Judith and our oh, so gracious hostess, Savannah. A light sprinkling of rain eased us into our cars with very happy tummies.
Thanks, Savannah for an educational and relaxing evening. Gosh we even decided on BYOB (BLENDER) for the next Dames Who Play in the Kitchen.