Homegrown Pig Slaughter

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?!


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6 Responses to Homegrown Pig Slaughter

  1. wally says:

    Maybe you should have put a little Darth Vader music in as a soundtrack…

  2. friendmouse says:

    Yeah, those ribs do look like they’d work just fine…bar-b-qued with some nice, sweet/tangy sauce. Your home-grown bacon, your home-laid eggs, maybe in a year could have some home-produced dairy milk. Livin’ the dream. Life is good!

  3. Dena OLiver says:

    Give me some of those Chitlins! My daddys family would have reunions and they would eat chitlins. I can’t wait!

  4. suebarber says:

    No thanks! But Y’all go on and enjoy. 🙂

  5. Christina says:

    A) I feel I somewhat live on a farm after watching that. B) I can’t believe I watched the video in its entirety. C) Um, that guy is hard core and hardly has any blood on his hands for having just killed a pig. D) Y’all enjoy!

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