The long awaited Thanksgiving finally arrived this passed weekend. Why was it long awaited you ask? Beyond the fact that it is usually filled to brimming with roast turkey and all the fixings, pumpkin pie and many reasons to be thankful? Well for me, it was the agreed on weekend in which my three pigs that I have been growing with pasture, grain and everything I could scrounge from my and my parents' compost were set to meet their maker. Their last breakfast on Sunday was a lovely blend of whole wheat, whole barley and Granny Smith apples my mom had picked from her tree for the occasion.
Sunday night after a big turkey dinner that I cooked for the family, I locked the three little pigs in the barn where they made their last nest of wood chips and hay and snuggled into their pig pile. At this point, I felt kinda sad. They're awfully cute when they're pig piling. Even when they fart. I said thank you to them for the meat they would provide for my kids and me and closed up the barn knowing they might be dispatched before I got home from work the next day.
I got home from work on Monday and Ryan, the super awesome!! guy who agreed to slaughter and butcher my pigs for me, had already shot and bled the first pig. I sent the kids in the house, threw on my coveralls and went out to help while the kids watched from the window. He shot and bled the second pig shortly after that and I helped him and another friend Dan drag her out of the field. Pig #3 wasn't interested in cooperating. He smelled the blood, he'd heard the shots and unfortunately saw his sisters through the fence. I won't go into details over his dispatch. It wasn't pleasant for myself or Ryan and certainly not the boy pig either. Sometimes things just don't go as planned and this was one of those times.
Shortly thereafter, all three pigs were dragged into the barn and Ryan set to work skinning. We decided on skinning rather than the scalding and scraping of the hide because for 1.) I had nothing in which to bathe a 300ish pound pig in hot water and 2.) its a helluva lot of work! Skinning was labor intensive as the pigs were lean and their skin was thin but less work than scalding and scraping.
Indi guarding the boy pig from the other dogs(If I can't eat it, no one can!) while Ryan skins pig #2.
Pig #1 hung, skinned and gutted. Ryan finishing the skinning of pig #2.
Fairah watched the whole process from the shooting of pig #2, and the skinning and gutting of the first two before she got too cold and went inside to warm up. My aim has been to raise kids who aren't afraid to humanely raise animals for food and if they still get excited about the meat on the table after watching 50 lbs of guts come out of a pig into a wheel barrow then I must have succeeded in that aim! Her and I dug around in the guts to identify all the organs and made guesses as to how they compare in size to our organs. Science at its finest, people!
All three pigs hung, washed and ready to be covered for the night.
Yesterday afternoon was butchering day! Ryan was back and brought Ken and they quickly went to work cutting bellies, roasts, chops, ribs and everything in between!

The dogs helped themselves to the bone bucket dragging out more than they could possibly chew on.
Only the mother/son team can tolerate being near each other with their treats. Indi turned into a snarling, growling, teeth baring, hackled beast chasing off dogs and chickens alike.
The butchering team cutting chops and ribs and stir fry meat. I was super helpful with taping the packages and writing on them! Yay me!
Part of pig #1 in the freezer. Yum yum yum! Didn't I do a good job with taping and writing??!
Sunday night after a big turkey dinner that I cooked for the family, I locked the three little pigs in the barn where they made their last nest of wood chips and hay and snuggled into their pig pile. At this point, I felt kinda sad. They're awfully cute when they're pig piling. Even when they fart. I said thank you to them for the meat they would provide for my kids and me and closed up the barn knowing they might be dispatched before I got home from work the next day.
I got home from work on Monday and Ryan, the super awesome!! guy who agreed to slaughter and butcher my pigs for me, had already shot and bled the first pig. I sent the kids in the house, threw on my coveralls and went out to help while the kids watched from the window. He shot and bled the second pig shortly after that and I helped him and another friend Dan drag her out of the field. Pig #3 wasn't interested in cooperating. He smelled the blood, he'd heard the shots and unfortunately saw his sisters through the fence. I won't go into details over his dispatch. It wasn't pleasant for myself or Ryan and certainly not the boy pig either. Sometimes things just don't go as planned and this was one of those times.
Shortly thereafter, all three pigs were dragged into the barn and Ryan set to work skinning. We decided on skinning rather than the scalding and scraping of the hide because for 1.) I had nothing in which to bathe a 300ish pound pig in hot water and 2.) its a helluva lot of work! Skinning was labor intensive as the pigs were lean and their skin was thin but less work than scalding and scraping.
Indi guarding the boy pig from the other dogs(If I can't eat it, no one can!) while Ryan skins pig #2.
Pig #1 hung, skinned and gutted. Ryan finishing the skinning of pig #2.
Fairah watched the whole process from the shooting of pig #2, and the skinning and gutting of the first two before she got too cold and went inside to warm up. My aim has been to raise kids who aren't afraid to humanely raise animals for food and if they still get excited about the meat on the table after watching 50 lbs of guts come out of a pig into a wheel barrow then I must have succeeded in that aim! Her and I dug around in the guts to identify all the organs and made guesses as to how they compare in size to our organs. Science at its finest, people!
All three pigs hung, washed and ready to be covered for the night.
Yesterday afternoon was butchering day! Ryan was back and brought Ken and they quickly went to work cutting bellies, roasts, chops, ribs and everything in between!

The dogs helped themselves to the bone bucket dragging out more than they could possibly chew on.
Only the mother/son team can tolerate being near each other with their treats. Indi turned into a snarling, growling, teeth baring, hackled beast chasing off dogs and chickens alike.
The butchering team cutting chops and ribs and stir fry meat. I was super helpful with taping the packages and writing on them! Yay me!
Part of pig #1 in the freezer. Yum yum yum! Didn't I do a good job with taping and writing??!
So there it is from start to finish. We have yet to try some but I think the fruits of our labor will be on the menu tomorrow night! And after all the complaining I did(which was totally justified) I think I'll definitely raise pigs again next year. Ryan is already on board and we are both brainstorming to come up with better more efficient ways to process. Although I took a backseat role this year in the processing end of things; observing and learning, I definitely plan to get up to my elbows in guts next year!












































