Last week we had the pleasure of participating in the butchering (and curing and cooking) of one of our pigs (wow- never thought I, a vegetarian for over two decades, would say butchering was a pleasure!). The butcher, Jake Levin (of the rovingbutcher.com, berskhirefoodguild.com, butcherandbaker.com) pointed out the pigs glands. Just like humans, animals have glands that are essentially used as filters. Jake showed us the glands from our pig. They were semi-translucent, light pink and had no discernible scent. (I wish I thought to take a picture of them! I'll look back and make sure there isn't a picture with a little gland showing.) He explained that in the past, when he butchered conventional pork, the glands he found were black and stinky. It makes sense that glands from a pig grown in filth and disease would need to work harder to filter out more, than glands on a pig like ours who lived a healthy life.
Clean glands: just one more reason to choose Climbing Tree Farm Pork!
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