Though we raise cattle, its not our only protein source. For several years now, we have purchased a hog from a local producer and have done the butchering ourselves. As I type, this butchering season is wrapping up. The meat is packaged, the broth is made, and the fat is ready to render. Pictured here is the bacon during the curing process. After smoking, it will be ready for us to eat throughout the year.
