Coconino Game Processing, who take your elk and turn it into steaks and burgers. But we also have a lot of what I can only describe as hippies (and I include myself in their number); only hippies of a perhaps more practical bent than their usual stereotype. And these folks support a nascent but thriving local foods industry, spearheaded by Jonathan over at Local Alternative. If hippies and hunting sound like a weird mix, well that right there is one of the many things I love about Flagstaff.
Anyhow, I mentioned wanting to get my hands on some fresh local pork to Jonathan at one of the monthly supper club get-togethers down at the pub, and he pretty much signed me up on the spot for a quarter-share in a 600-lb. pig, and a hog-butchering / meat-cutting class he had organised, taught by Dennis. So today I went on down and got me just about the freshest leg of pig that it is humanly possible to obtain, in order to make my ham.
The class was awesome. A local cheese-maker had been raising 6 hogs off of his whey, and they were big handsome beasties indeed on that diet. Dennis showed us the initial skinning and butchering on one, Which ends you up with a pair of these:
and then that needs to sit in his cool-room for 2-3 days to get down to a usable working temperature. So he wheeled out the one he butchered 3 days ago, and showed us how to turn it into these:
I should mention that most recipes I found specifically called for a pig leg with the skin on, and we had already skinned this lad by the time I worked that out. So the whole thing may be a horrendous waste if that turns out to be a deal-breaker. Only one way to find out! Not sure how long to leave it, but the consensus seems to be at least 2 weeks before hanging it.