SC - Re: sca-cooks V1 #2827

[Jenne Heise]

>  >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