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Since my kids starting hunting (and harvesting a lot of game) I figured out how to butcher our game because it was more economical to do so. But with this last hog I decided to spoil myself and take it to Brown's Valley Meat in Napa, CA.
Their base price is a little over $100 for cut, wrapped and vacuum sealed meat. For sausages you pay around 3 bucks a pound for added filler pork and then $5 per flavor that you want. They have a lot to choose from like Jalapeno Cheddar, Hot or Mild Links, Country Sausage bulk or links, etc.
For this pig, I had them cut and wrap the loins, tenderloins and ribs. I had the rest made into hot links and bulk country sausage.
I got a call Friday that the meat was ready.
My wife and I made a day out of picking it, taking a ride up through Napa, St. Helena, Angwin, Pope Valley, Middletown then back down the mountain through Calistoga completing the loop. We stopped along the way and brought the bounty home.
First, the butcher report...The meat was all very well prepared, just perfect. I grilled up a little bulk sausage and mixed it with some sourdough crumbs and asiago cheese and then stuffed some mushrooms with it. I grilled some ham wrapped asparagus, cut up some focaccia bread, blue cheese stuffed olives and made Italian stuffed artichokes.
Even though there was a storm blowing through, the sun set was spectacular and we shared this wonderful bounty with the whole neighborhood. What a great way to finish the weekend!
Their base price is a little over $100 for cut, wrapped and vacuum sealed meat. For sausages you pay around 3 bucks a pound for added filler pork and then $5 per flavor that you want. They have a lot to choose from like Jalapeno Cheddar, Hot or Mild Links, Country Sausage bulk or links, etc.
For this pig, I had them cut and wrap the loins, tenderloins and ribs. I had the rest made into hot links and bulk country sausage.
I got a call Friday that the meat was ready.
My wife and I made a day out of picking it, taking a ride up through Napa, St. Helena, Angwin, Pope Valley, Middletown then back down the mountain through Calistoga completing the loop. We stopped along the way and brought the bounty home.
First, the butcher report...The meat was all very well prepared, just perfect. I grilled up a little bulk sausage and mixed it with some sourdough crumbs and asiago cheese and then stuffed some mushrooms with it. I grilled some ham wrapped asparagus, cut up some focaccia bread, blue cheese stuffed olives and made Italian stuffed artichokes.
Even though there was a storm blowing through, the sun set was spectacular and we shared this wonderful bounty with the whole neighborhood. What a great way to finish the weekend!
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