Soon we'll have chicken - chicken that we raised. In a few months we'll also have more rabbit.
Our transition to home-raised meat has been interesting. It started with our rabbits. We had two pass away recently and rather than waste them we dressed them and put them in the freezer. Now, I've had rabbit before, at a restaurant, and I enjoyed it. But there is just this kind of block I had about eating animals that I had raised. Maybe it was an uncertainty as to whether it would actually be edible? Kind of like, I wasn't confident enough in my skills to raise something and cook it properly to where it tasted good? I honestly don't know.
This past week we had my mom over for dinner (a good bye dinner, she moved this week half way across he country) and decided to braise one of the rabbits. This was the first time I had ever had home raised meat, and it was delicious! I was pleasantly surprised.
Now our coming meat issue is with pork. Out of all the meat we eat, pork is the one we eat the most. So our plan is to buy a piglet in the Spring and raise it for a few months until it gets up to slaughter weight. Well, that leaves us with quite a few months of no pork.
So now we're looking for a good butcher. Apparently that is easier said than done. There's one butcher here in Vallejo. It is in the G-H-E-T-T-O. It is scary. I don't want to go there. I have a feeling they don't sell humanely raised meat.
Then there is the Fatted Calf in Napa. Um, yeah, we can't afford to buy anything there. I had called them to buy a whole pig once. They wanted $700-800 for it. It is Napa after all. We ended up buying a live pig from a gentleman who raises hogs for 4-H and having it slaughtered for $180. That's a HUGE difference. So the search continues.