B4—Lancaster Farming, Saturday, August 18,1984
Pork producof
(Continued from Page B 2)
lot of attention, causing volleyball
games to stop and bystanders to
move up close. Kent and Raelene
work together, using very sharp
knives to cut the meat into nice
slices for sandwich making, or just
eating. Raelene takes the ham
portion and Kent takes the
shoulder; and they work towards
the center.
Once the first trays are put on
the food table, the inquisitive
onlookers slowly get in line,
leaving Raelene and Kent to their
work, carefully, but swiftly
working over the carcass until
there is nothing left but fat and
bones. Kent says there is about 20
percent waste.
Kent and Raelene easily field
questions as they work, and oc
casionally offer up a choice
morsel, still steaming from the
carcass. Raelene said the job goes
faster now that they use insulated
rubber gloves to work in the meat
while slicing.
Raelene is a former Lancaster
County Dairy Princess, and when
Kent is asked if it was difficult to
teach a dairy princess to carve
pork, he said, “She was a good 4-
H’er and learned by doing.” Kent
commented that they are probably
improving the carving job, saying
“I think we initially hacked up the
carcass.” Raelene adds, “We now
get nicer slices.”
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They provide no other food with
the meat, except occasionally
baked beans. Raelene said they
usually have the pig roast in
conjunction with a covered dish
picnic, so there’s always plenty of
food. “We eat good all summer
long.”
They will stuff the pig upon
request, and then Raelene mixes
up a traditional bread filling, puts
it in a muslin sack, and places it in
the cavity of the pig. As the pig
roasts and turns, the juices drip
over the stuffing. This, of course,
prolongs, the completion time of
the pig. They have also stuffed the
pigs with sauerkraut, but usually
that does not have mass appeal, so
they don’t get many requests for it.
Raelene says one reason the
roast pig tastes so good to people is
that “It’s so moist.” The moistness
comes because there is a large fat
layer left on the pig than on roasts
found in supermarkets.
When asked how often they eat
pork, Raelene laughs and says, “
All the time.” Both she and Kent
said they never tire of the flavor of
their pig roasts, and they both
agree that the only seasoning it
takes is a little salt. Raelene said
the leftovers are delicious heated
in a microwave or made mto pork
barbecue.
Kent is sold on the virtues of
pork, and he noted that the caloric
content of a serving of pork has
been lowered to under 200 calories
per serving. “Hogs are definitely
lower in fat than they used to be.
Pork is being put on some diets
now.” He mentioned that USDA is
considering changing its grading
system to be a more accurate
reflection of what is actually being
produced. “Producers will see the
benefit of producing leaner hogs,”
he said about the proposed change.
So why is pork good for you?
“It’s a good source of proteins, B
vitamins and phosphorus,” Kent
quickly replies. “And it is lower in
cholesterol than the dark meat of
chicken.” He said that pork has
gotten a lot of bad press because of
the cholesterol problem, adding
that he believes the issue is greatly
misunderstood, especially among
the nrofocvinn
ngs are used to hold
the carcass in place as it slowly rotates. Here Kent tightens one set of prongs.
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Kent said he expects to see
drastic changes in the pork in
dustry in the next 10 years. “I
would like to see pork producers
become more involved in selling
their products. We should have an
interest in marketing our
product.”
Kent is presently president of the
South Central Pork Producers and
serves on the Pennsylvania Pork
Producers Council. He is also
president of his Sunday School
Class at First United Methodist
Church in Mechanicsburg, and he
and Raelene are both involved in
Christian clowning. Raelene is
active in a new Farm women
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group ui Cumberland County. They
have three children; Kyle, g-
Rebecca, 3; and Kurtis, 1. ’ ’
The Strocks have a second
roaster which they built to do
boneless roasts, either beef or
ham. It is a true oven, with racks
which pull out, and three charcoal
trays. It is on wheels, but is not yet
mounted on a trailer. Occasionally
they press both into service if the
group is large.
They have held pig roasts for
many company outings,
graduation parties, church groups
and wedding receptions. Any
group gathering makes a good
time to try the fun - and the taste -
of a
J
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