Another day of butchering pig has come and gone, this time a Berkshire. Few self reminders: the sides weighed 45kg a piece, it took 4 hrs from start to finish with a crew of 4, and cutting a pig is tough when you spent that same morning butchering an antelope, and stayed up a tad too late the night before enjoying the company of some lovely folks. Wish I had more time to write about this…but I don’t.
So 2 pigs down, 1 antelope down, and if all goes to plan, I’ll be butchering a moose in a few days. I leave in the morning, but first, I’m off to Irvings Farm Fresh to check out their farm and shoot a ‘From Local Farms ‘ episode. Stay tuned.