Quote:
Originally Posted by iammatt 
I have to say that, even as somebody who has done a fair amount of butchering of large-ish cuts of meat, though not for some years, my experience with the pig in France this year, my first time with a whole animal of any great size, changed my point of view about meat, food and especially how to make sure you don't dishonor a life by tossing away edible parts. Sounds kind of silly, but what can I say.
Lasted over two months. Two delicious months.
so what's next?
