From Pig to Plate
Yes, we finally butchered the pig in January. The conditions were right: we were running out of pig chow, the pig had reached decent weight (and wasn't gaining further weight), and nights were cold enough to allow us to work over more than one day without fear of spoilage. The process went as well as could be expected, though you should be warned that what follows is essentially a description of violence. Gentle souls may want to skip this posting. There are pictures, but I've put them in as pop-up windows in case you want to just read the text.
Kurt on 02.21.08 @ 01:27 PM PST [more...]