So what can I do? I spent the morning talking to USDA slaughter houses, local farms, butchers, vets, and the Cornell Cooperative Extension. All said the same thing: the meat is most likely okay, probably healthier than anything at the grocery store, but they can't be sure without having seen the liver or having it tested in a lab. So there is no way to know that if I cooked and served it to myself or others that the bacteria that caused the yellow liver couldn't hurt me or others. It could be a bug the oven or our stomachs could not kill. Even though only one pig was guilty, I don't know which pig it was (the butcher isn't exactly sure either, they butchered 13 pigs that week) and I can't eat pork on a hunch it is "probably" fine. And even if I could pinpoint the yellow liver, I can't tell the cuts apart. And as it turns out that sausage is the ultimate democracy...
So what caused the liver problem? Websites and vets told me it most commonly happens if that particular pig had a selenium, corn, or personal allergy or deficiency. There really is no way to tell. It's not a confinement vs free range issue (or every pig in industrial America would have the same problem) as much as it is a sore luck issue. In the giant slaughterhouses if a carcass has a bad liver, it is disposed of. When you only have two pigs on a farm and don't know this till you pick up the meat, it is too late.
So while I am waiting to hear back and see if there is a last-ditch way to get the meat tested and approved, I don't have any faith in it. All the experts I talked to said flat-out a yellow liver is a risk and a condemned carcass. Testing the meat would cost more than replacing it would. This years pork is too risky to even use as dog food or compost. If the chickens or wildlife ate it, the bacteria could infect them too. It is heartbreaking news. A total waste. An emotional and financial hit I wasn't prepared for. Between putting down Pidge and this I just feel deflated.
All I can do is try again, and fail better next time. I know this, and you haven't seen the last pig on Cold Antler Farm, but I am going to cry like a child when I start bagging up that meat in trash bags. I feel horrible.
Beef chili and potato Soup tomorrow at the workshop. No pork.