Carcasses

Ivan, Nick, and I rearrange the hurdles around the pig house. We let the first pig out into the killing open and the day begins.

These Tamworths are an order of magnitude bigger than any pigs we’ve raised ourselves (except Posh and Sporty, but they went to the abattoir back in the day). Nick is on tea urn and kettles in the packing shed, while I’m wheelbarrowing hot water from three pans in the stove in the house.

It’s after four when we finish. There’s a lot of butchery to do tomorrow.

Angus and Cameron got back from sailing in the early afternoon. Later, Johnny comes down with mountain bikes. I cook a stew using the “skirt” meat from around the diaphragm, which gets polished off in short order.