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The word, according to Bruce and Heath, is that I’ve never had real bacon. However, there’s hardly anything I eat that makes me as happy as bacon, ham, or pork belly.
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We recognize their smarts and personalities in a way that makes killing them uncomfortable. It’s a reason Orwell made them the rulers of the farm, why Charlotte’s Web and Babe are tender tales of redemption. I also believe there’s an affinity humans share with pigs. When we were finished, there were still hardly any parts as something I’d recognize in my kitchen. It’s always meat: large meat in ways that make most people uncomfortable and nervous. Here’s my top-level take away from pig butchering: it never feels like food. I’ve raised sheep, goats, and pigs that were loaded on trucks (or dropped off) and returned in small freezer wrapped packages, but I’ve never been at a large animal butchering. I’ve slaughtered plenty of rabbits and a turkey. So last Saturday, I was back at Bruce King’s farm, waiting for class to start, letting others make nervous jokes while I snapped some pictures. The more I know, the more I think this food is not safe to eat. Finally, it should come as no surprise that I’m concerned about the long-term sustainability and health of our industrialized food supplies. As a bit of a foodie, I’m curious to make my own sausage and try cooking some bits of the pig that are harder to get or more questionable. I wanted to understand how much work it would take to process a pig in the event I bought one. I never expected that butchering a pig would be a pleasant affair.