The Stone Soup Institute is an international school offering courses of study which integrate traditional and contemporary practices and knowledge in the Agrarian Arts & Sciences, Crafts and Fine Arts.
This winter, we processed the pigs we have been raising. When we slaughter animals here, it is done with song and with ceremony, and in the spirit of gratitude.
In the image above, the slaughtered pig is getting prepared to be hoisted up into the hot water bath. The hot water will help us to remove the stiff hair from the pig with ease.
Here the hair is being removed from the pig.
The pig was but in half with a electric saw. The two halves were hung in the cool barn over night. The timing of slaughter is very important. The temp needs to be very col, but not dip below freezing while they hang over night. The next day, we processed the meat.
Here is pig has been cut into three. There is the back third, which will be the ham, the middle third, where the ribs, chops and bacon come from, and the shoulder. Sausage will be made from any of these pieces.