If you don’t wish to see photos of animal butchering, I suggest you skip this post.
They were shot in their pen, and it went well. Here is Tom dragging them to the driveway for the initial steps of butchering.
Here they are hung with their throats being cut for bleeding.
Then they are laid on their backs for skinning.
Here they are being cut in half (video cropped from our security camera so not that great).
Then I am getting the lard from one of the pigs.
When it was all over, Tom cleaned up the yard, and I proceeded to pick and dry some of our herbs. This is mint, sage, lemon balm and tarragon in the dehydrator.
They I picked, processed and canned some green beans.
As it was a bittersweet day (as well as hot), we felt like going out. We went to Katt’s Westside Stories for dinner.
I finally was able to eat one of their famous Reuben sandwiches. And it was really, really good!
Tom got a French Dip which he said was good as well.
So ends my somewhat difficult day. But it will be nice having more meat in our freezer and less daily chores.
Walkin’ the walk! Well done to you from one who knows. You deserved a night out😊
Thank you!!!
I don’t mind the pictures at all. That’s why you were raising them. Now your freezer will be really full!!
Thanks Jeanne! I don’t think everyone appreciates where their meat comes from. It is not easy.
A hard day, for sure. I’m glad it went smoothly.
Me too.
This may be my favorite post you have done about the farm. Portabutchering.
I see now how big the pigs are! Seems they grew very quickly. Or time is just going faster than I thought.
We love our butcher. He always does a good job but sometimes is quite late in the year. But not this year. They did grow fast. We will find out the hanging weights later this week and know for sure. He thought they were the perfect size for butchering. Not too fat like last time.