OF COURSE! I stole this one. Making sausage has never been more fun.Cute prank in a Brazilian market!
Kind of ironic...that which is stuffed inside the pig is now stuffed WITH the pig outside the pig. Almost as good as a perpetual porking machine.Now that there is some fresh sausage.
LoL and that's exactly why I'm going to try to beat everyone there, I don't need videographic proof of my incompetence! The .22 is all cleaned up and ready to rock and roll.It will be on video so practice now.
LoL and that's exactly why I'm going to try to beat everyone there, I don't need videographic proof of my incompetence! The .22 is all cleaned up and ready to rock and roll.
Piglets are nearing 80lbs right now, should be up around 150lbs-180lbs by the time we're set to go in two months so we should have plenty for everyone who comes.
Here's a pic of our dinner eating his after dinner treat...as you can tell, he's in no danger of wasting away to nothing. 6 piglets are eating about half a bale of hay per day and they each get about 1.5lb of custom grain from the local mill. I'm excited for this trip, it should be an excellent marbled red meat.
LoL well it just came to my attention that for a Heritage breed to hit it's true potential it needs to hang for 4 days before the cook, so it's going to be slaughtered and prepped before I head out. Now I have to see if I can track down an old fridge to use as a hanger/locker on the way down.I want to watch so don't get there too early.