L&S Artisan Meats started with curiosity and a passion for raising quality livestock, but turning that interest into a working farm and business required a whole lot of learning. We read books. We watched videos. Then we rolled up our sleeves and got to work. And practiced. And practiced some more.

You know that saying, “Do what you love and you’ll never work a day in your life”?

We’ve discovered that’s about 75% true. 😂

This was one of our very first hogs.

 Once the hog is humanely dispatched, it is immediately hung and we get to work. 

One thing we’ve done differently from the beginning is skin our hogs. A common method here is to use a torch to remove the hair while leaving the skin intact for making chicharrón. While undeniably delicious, the intense heat can affect the meat just beneath the skin. Instead, we carefully remove the skin to help preserve the quality of the meat.

Nothing goes to waste. The skin, head, and offal are sold immediately to our neighbors, who put every part to good use.

After processing, the hog is split in half and hung to chill before being broken down into primal cuts. Those are chilled for 24 to 48 hours. This part of the process only takes two people about 2 hours these days. When we started it took nearly all day. 

And that’s where things get really interesting.

Over the next few weeks, we’ll take you through each primal and show you exactly where your favorite cuts come from. We’ll explain what they’re called, how we use them, what they’re best suited for in the kitchen, and even share a little of the history behind them.

Ribs.

Chops.

Tenderloin.

Shoulder.

Ham.

Bacon.

Sausage.

They all start here.

Follow along this month as we take you from farm to table, one cut at a time.