As a part of that, being involved closely with the rearing of a meat animal is crucial to being the best possible butcher I can be. While I don’t think that raising animals and slaughtering animals is a requisite experience for being a butcher, I do think that in order to be a truly excellent one I need to have that knowledge. The fact that this project is also being undertaken with friends solidifies the sense of community that surrounds the production of food. We’ve already had a ton of help with the construction of the pen and shelter, along with advice from seasoned veteran farmers.
Speaking of the construction, here’s photos from the last two days of construction. At this point we’re just waiting on pigs to be ready from a local farmer who specialized in heritage crossbreed pigs. I plan to keep an running update on them once they hit the ground, which I’ll intersperse with our regularly scheduled meaty programming.