That one Friday where we broke down 8 whole hogs before lunch

Back in 2019 at the old shop on Elm Street we had this crazy rush come in... a local farmer showed up with 8 hogs he needed done by noon for some big family reunion. Took me back to when I first started 20 years ago and we'd do whole animals regular like that. These days it's all pre-cut boxes and vacuum packs... kinda miss the rhythm of breaking down a whole animal with a good crew. Has anyone else seen the whole-animal work dry up where you're at?

3 comments

3 Comments

ray_miller8424d ago

...and even the smell is different, you know? There's something about breaking down a fresh hog that just hits different than opening a box of pre-portioned cuts in plastic wrap. I really miss that whole crew working in sync, passing knives and just knowing the moves without saying a word.

julia_anderson24d ago

Honestly, it's just meat, not some sacred ritual.

alexk6024d ago

That morning they spent three hours setting up a single pig, Julia - I get the nostalgia but lets not act like its some lost art.