This was one of those projects that should have been completed at least a couple of weeks back. But each free weekend that I had in March & April, would somehow get booked.
So a little bit of back story on this project. Around mid-March I ended up being part of a syndicate that was going to purchase a whole pig from The Slagel Family Farm down in central Illinois. Well something went sideways in the order, and instead of a whole pig (~200lbs, dressed) being delivered to Mado they delivered half a pig (~100lbs, dressed) instead. It was kind of a bummer to get half a pig, since we were splitting this pig four ways. But in the end, half a pig worked out better, since we were struggling just to refrigerate half a pig. So I don’t even know where we would have stored another 100lbs of pork meat and bones. Continue reading