Frozen

I prepare for a conference workshop tomorrow in the morning and then head to the packing shed for an intensive butchery session.

The pigs were big. Very big. Six hours later I’ve mainly butchered two half pigs - although I still have to decide how to deal with the legs. The final half pig is halved again and stacked in the old Acme fridge for another day.

The backup freezer is over a third full. It should comfortably accommodate the remaining pork.