Round 2 of ‘butcher yer own’ swine. I went over to the neighbors’ barn this afternoon. He had a hold-back hog that didn’t go with the main shipment. Those went ~2 weeks ago, and this one was now around 260-270 pounds. The others were 285 or so.
We killed it, bled it out right in the barn, and then rolled it into my loader bucket. At home, I hung it from the loader to gut & skin it. It’s cooling overnight (temp will be around 18F) and will be cut, ground, wrapped and frozen tomorrow.
Meat processing around here is close to or at $300 for a hog. We’d pay a bit less since we don’t get ham or bacon made, but still… Two hundred for the pig and another three for processing? Nope!
JB