Hair of the pig

Today was the day to turn our pigs into pork. It's never a pleasant job, and it was made more unpleasant by my hangover.

Our pigs are of the hairy, traditional variety, which means you need to scald the carcass with hot water to loosen the hair. Once they're hairless, they need eviscerated and sliced down the spine. After a few days hanging, the meat is firm enough to butcher.

Something to look forward to for next weekend.