We had one pig this year that just stopped growing at about 60 pounds. The only upside to that situation is that it provided us a pig we could practice slaughtering and butchering right here at home with less on the line if we fucked up.
Our friend Cameron came over to help out. I was the Dylan-wrangler and the photographer, while Cameron and Joshua did all the dirty work.
I’m putting the rest of this post behind a cut. A detailed photographic record of the process follows along with comments from Joshua. This isn’t a “how to slaughter a pig” by any means, but if you are interested in this process there’s enough to here to give you a good idea of what’s involved.