After 9 months, a couple hundred pounds, corn, and electricity we have successfully seen our first pig fulfill its duty: death. With the help of a local butcher we learned the ins and outs (knives and guts) of sending a pig on its way to pork chops. Here is the finale of a well fed, rootin’ tootin, American Mulefoot hog.
Our butcher friend is generous enough to let us view him cut the meat after it hangs in the freezer for a view days and is “aged”. This way we will have at least seen a pro at work before we d.i.y. with the next pig to come of size in a couple weeks. Until then, we hope to get some skinning practice on deer.
Who wants to BBQ?!