Posted: 1/12/2014 3:57:23 PM EDT
| Butchered half a 260 lb hog under supervision of a local butcher/ charcuterie guy. There were six of us "students" all together. I went with 2 guys from work. It was probably the best time I've had in a while. |
| I've always butchered my own deer as well but I was mostly just boning it all out. After finishing our first hogs last summer I think its important to have the skills to process them on site if necessary. The butcher we worked with also offers a sausage making class & is considering a cured meats class that I'm definitely interested in. |