It’s been a month, now, since we slaughtered the pigs, and the day stays with me. The story is in today’s Washington Post, and on their site.
It’s almost two weeks since we slaughtered the pigs, and only now is everything under control, thanks to the miracle that is the household freezer. The fresh cuts – chops, roasts, tenderloins – have been distributed to their recipients (we raised Doc and Tiny for friends, and Spot for us). The remaining bits and pieces […]
And we’re done. It was a very long, very hard day, made possible only by the help of generous, competent, hard-working friends, but the pigs are now hanging in a cooler, awaiting butchering. I’ll be writing the story of the slaughter for my Washington Post series, so I’m not going to go into detail here. […]
11/26 Update: We’ve turned off the StyCam, but you can still read all the pig posts on the Pig page. It’s time. This is the week we slaughter the pigs. After looking at all the options, we decided to go with what was our first choice from the beginning: we’re doing it at home. It’s […]
I want to tell you about Walter Jeffries. Walter’s a pig farmer in Vermont, and I’ve been following his adventures at Sugar Mountain Farm since long before Tiny, Doc, and Spot came into this world. I read him for his pigs, which are raised on pasture, supplemented with whey, a waste product from a nearby […]