Sunday, January 20, 2013

Hog Slaughter Day


Blogger Daisy Farm said...

They are ENORMOUS!

January 20, 2013 at 4:47 PM  
Blogger jodi said...

I agree. The photos of them in their pens don't do them justice.

January 20, 2013 at 5:09 PM  
Blogger Jenna said...

They were both close to 200 pounds! in those photos they look the size of labradors because you can't compare them to anything for size. But they are big!

January 20, 2013 at 5:48 PM  
Blogger Kelsie said...

They grew SO FAST!! I can't wait to see pictures of the bacon. Bacon is like p0rn to me.

January 20, 2013 at 5:56 PM  
Blogger seagrrlz said...

Those guys had all the gear! Seems like a really professional set up and they made short work of it all.

January 20, 2013 at 5:57 PM  
Blogger Daisy Farm said...

I have a new respect for your story about their jail break and how you had to round them up. I can't imagine trying to wrangle a 200 pound pig. Good job all around. Yes, please post a portrait of the bacon when you get it prepared.

January 20, 2013 at 6:01 PM  
Blogger aart said...

Ditto on the gear!...and on the bacon pics. That is one interesting saw they are halving with, doesn't quite look like chainsaw....what's it called?

January 20, 2013 at 6:06 PM  
Blogger Lelainia N. Lloyd said...

When you show them in their pen, they look small. It's deceptive because looking at them hanging after being skinned, they are HUGE. WOW! That's amazing. I can see why you didn't want them to get much bigger. They were freight trains already!

January 20, 2013 at 7:07 PM  
Blogger Ohiofarmgirl said...

wow what a great set up they have - that truck rack is amazing and what a great idea. i was also wondering about the saw. we just use a sawsall with a clean blade. yay bacon!

January 20, 2013 at 7:50 PM  
Blogger Michelle @ Give a Girl a Fig said...

I find your life interesting and real and BRAVE. And I imagine those that are naysayers are so because they are intimidated by your courage to step out and MAKE your life what you want it to be. I applaud your gumption and your hard work and your determination to create a purposeful life. And I thank you for sharing it with us. Honestly, I don't think I would like to see skinned pigs hanging in someone's driveway...but it would only be out of shock of not having seen something like that before. Once I got over the initial shock I'd be OK. You are living an authentic's admirable.

January 20, 2013 at 7:57 PM  
Blogger Kris said...

If I saw something like this being done around here, I would have to stop and get out and offer to help or at least ask to watch. I so wish we had someone like that to come here. I had to take my 2 poor ram lambs to a slaughterhouse a few weeks ago. But I know them really well and know they wouldn't hurt them or treat them bad. Just the cold floors. Hate that. But thanks for sharing, Jenna. So glad these guys were healthy.

January 20, 2013 at 8:53 PM  
Blogger Jennie said...

Jenna - This post brought memories of my childhood in SE Asia on a Pacific island. Every morning, at the wet market, freshly slaughtered pigs are strung up (just as in your photo) and folks can select the preferred cuts of meats - warm off the truck! Nothing is frozen or refrigerated (in those styrofoam coffins), prior to purchase. Every piece of the pig is used e.g.,the kidneys are a delicacy and hence highly priced- my mom would soak them ovenight in water to rid of the urine odor, slice the kidneys into thin trips, and cook the kidneys in rice wine. Delicious treat. Intestines have to be cleaned thoroughly and are VERY tasty when stir-fried with onions and peppers. I can go on and on-but will stop here lest I appall some of your readers. Cheers for now.

January 21, 2013 at 7:52 AM  
Blogger Karen C said...

I will admit, every time I see pictures or read your stories of slaughter, I feel very sad. It is very hard for me to see their faces before they die. That said, I eat meat, and therefore I feel I cannot complain at all about the inclusion of these stories, and in fact am grateful that some animals destined for slaughter at least get decent (if short) lives and quick deaths with less stress than most. The real culprit in all of this, to me anyway, is the factory farm. I can't say I enjoyed this post, but I fully support you putting it up.

January 21, 2013 at 9:52 AM  
Blogger Sandy miller said...

you are so very lucky to have traveling butchers. I had a good friend raise a pig on his land for me last year. Told him I want this pig to have 5 bad minutes in his life. The pig had a grand life and is now in the freezer. BUT! trying to find someone to slaughter humanely and keep them off the feed lot was a nightmare. This is the second year and the second butcher we have tried ....... next year we will keep looking. Ohio has laws making it almost impossible to have set like your traveling butchers use. Pork business has really hog tied many small farmers in Ohio.

January 21, 2013 at 2:33 PM  

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