{Please note: There are some graphic images in this post.} This week we butchered these two pigs for meat. This is our fourth time raising or co-raising pigs for meat. The first time was back in Oregon, in 2009, when we started with two organic Tamworth weaner pigs, raised them on a diet of whey, food scraps, and pig feed, called in a mobile processor to do the killing and initial processing, and then sent the meat to a butchering shop to be cut and packaged. The next year we did much the same, only increasing our numbers and raising three pigs for friends. Upon moving to Missouri, we had the opportunity to help our friend John (of Roam Sticks fame) butcher pigs, giving us the … [Read more...]