Dead Pigs Waddling

The pigs are going to be slaughtered in two days.  After much internal vigorous debate (I was called Pol Pot at one point), we decided to have a butcher do the deed for us.  One option that we considered was to hire a local farmer/butcher to come and teach us how to slaughter and process the pigs.  Advantages to this route included a hands-on experience and scalded pig skin .  I know, pig skin.  I bet your mouth is watering just envisioning all of that lovely chicharrón.

I wanted the skin on so I could try my hand at prosciutto.

Doing the slaughter ourselves would have given a reason to outfit our farm with the tools necessary for the task.  At a minimum, you need a .22 rifle, gambrel, butcher saw and good sharp knives.  If you want to scald your pigs, then some type of water container like an old tub, 55 gallon drum or trough and someway to heat the water.

But why be a minimalist?  Good tools make a big difference.  You might as well treat yourself and get a chain mail apron, two handed cleaver and face paint à la Braveheart.

In the end, it was easier to have Farmer George come out with his mobile slaughter unit.  We wanted the pigs killed on site to avoid unnecessary stress on them.  Poor pigs.  Poor juicy delicious pigs.

"You can take our hams but you can't take our dignity."