Owlish Note:
Jirble
24 June 2014
ΒΆ Do you jirble? Yes, unfortunately, we do. Here are 65 other oddments of English. (Huff Post; via 3 Quarks Daily)
24. A percontation is a question that requires more than a straightforward “yes” or “no” answer.
25. The shortest -ology is oology, the scientific study of eggs.
26. As a verb rather than a noun, owl means “to act wisely, despite knowing nothing.”
There are a few cuts like the tenderloin where there are only two on a pig but most tghins can be easily divided up between four families. Standard Cuts is what most people choose and then they specify how many pork chops they would like to get per package, what sausage, smoked meat (e.g., bacon ham), etc. In the upper part of the you can see the names of many cuts in the By-the-Cut section. The oddments are listed in the Oddments section of the order form. I recommend asking for the oddments. Some people don’t want the head, feet and such but they’re great for making soup, stew, etc. With a whole pig all the oddments listed there can be included.For some articles on . That article talks will give you an idea of what the amounts of various cuts might be. For more details on cuts see and .The difference between ordering a whole pig now or doing the CSA Pre-Buy is time (now or later) vs the savings on processing costs (~$200).The advantage of the CSA Pre-Buy is you get free processing and delivery on our route within Vermont. The disadvantage is the wait. The CSA Pre-Buy cost is $630 for a whole pig. We are still working on the . We hope to be up and cutting meat by this winter under USDA inspection. We are tantalizingly close and looking forward to doing it here. First we’ll be under Vermont state inspection. There are some people already on the list for the CSA Pre-Buys so any new CSA Pre-Buy orders will come after those.For non-CSA Pre-Buy orders you simply need to send a $100 deposit now and we’ll schedule your pig with the butcher. It takes about one to two months to get into the butcher’s schedule so if you ordered now it would be late September or October when you probably got your meat that way. Then the final price is based on the hanging weight of the pig (around 180 lbs) at $3.50/lb (thus about $630) plus the slaughter ($45), butcher ($130), sausage ($2.50/lb) and smoking ($2.50/lb).You can send the cut sheet / order form or I can go over it on the phone with you after you’ve organized with your friends. I don’t actually have to have your cut sheet until the pig heads to the butcher so there is still plenty of time for that. We take pigs to butcher each week.