Haven't posted in a bit (since rejoining) because

[DrChile]

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)

[Bluehorse]

Looks good.  Charcuterie & cheese, you are onto a winner!

[sjcarter]

I am jealous, not going to lie!

[TravisNTexas]

Oh so jealous!!