SC - Seeking Cabbage Recipe
Jessica Tiffin
jessica at beattie.uct.ac.za
Sun Dec 3 11:07:07 PST 2000
> >Anyone have any stat on how much lard you get off of one pig if it hasn't
> >been raised in the modern fashion, on kitchen scraps? >>
>
> The pigs we butchered were usually around 250-500 lbs, and rendered anywhere
> from 30 to 50 lbs of lard per animal. Lard production didn't seem to depend
> so much upon whether they were fed a stictly "scientific" diet or if we
> supplemented it with kitchen scraps as it did upon the season.
Oops, sorry, I was thinking of modern vs. free-range pigs (medieval pigs
apparently ate a lot of acorns and other scavengings from the woods...)
- --
Jadwiga Zajaczkowa, mka Jennifer Heise jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"I do my job. I refuse to be responsible for other people's managerial
hallucinations." -- Lady Jemina Starker
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