I went to my friend's brother's farm in Tennessee/Virgina (straddles the border) and butchered a hog.
And came home with 260 pounds of pork (splitting it 3 ways - still a ton of meat).
While I grew up in the country and have hunted in the past - this was my first experience with a hog from started to finish (so to speak).
I attached some pics - apologies if it grosses some people out...
Pic 1: removing the hair after scalding
Pic 2: After splitting the hog
pic 3: me and a shank
Pic 4: Salting one of two 30 pound hams for prosciutto making (in my spare fridge - my wife is mildly amused)
pic 5: curing bacon
pic 6: I was in charge of rendering the lard (all of it not pictured)
(Apologies for the rotated pics)
