I helped butcher 2 pigs at someones farm.  This was my second time doing it so I knew what to expect.  It is hard work. But if you like bacon or ribs ... it's where your food comes from.  These folks really respected their hogs and tried to use as much as possible so almost nothing goes to waste.

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I went to a sausage making class at Mayflower Cellars.  It is really not complicated.  The only hard thing is feeding the ground meat into the casing.

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