pig butchering

A lot of our butchering happens in the winter, when the cold weather helps keep meat firm while we are cutting. But with the walk-in cooler that the men built a couple of years ago, we can butcher when we need to, even in the summer. Last night we put two pigs in the cooler, and this morning we got them cut and wrapped in under three hours. After twenty-odd years, we've got a rhythm going.

Curing bacons and hams, and the rendering of lard, will happen over the next couple of weeks.