Then, the X day comes ... time to load them up, drop them in Clark's hands (the guy that slaughters them). You will see them on the other side. This is where a butcher, a farmer/butcher, and another human being differ -
Normal people at this point are thinking "oh how sad, it is hard, it will be horrible, how can you handle it?"
The butcher thinks "ok, it is time to get into action, I gotta get into the zone"
The butcher-farmer thinks "oh boy, this is the time I will know whether I wasted my past 14 months."
So the butchering day arrives, and every single drop of sweat you produced over the taking care of the animals, every cold bucket of water your dropped on you head in the sub-zero degree, everything ... is there in front of your eyes, and it is time to see if it was worth it. You spend 30 to 60 min to prepare the cutting room to make the process fast (which never is!!!) and then .. time to bring the first half in. You place your hands on each key part of the carcass, examining the fat quality, the amount of back and internal fat, the color and the size of the muscles, and for these first 10 minutes all you can hear is silence - people around you are silent because they may not know much about color and consistency of the fat, but they know enough that the verdict developed in these few seconds will dictate how miserable their day will be: Is this going to be a day with happy music, people dancing and throwing knives up in the air and other people tossing piece of meat and slap them into vacuum sealed bags? Or is there going to be silence and the occasional "No, not that knife, pass me the other?"
The feeling of cutting into the first carcass and seeing what you were hoping for, seeing a beautiful tenderloin, a great ham, an impeccable Boston butt.. is priceless .. when you get there you nod to your self - you did well. At this point you meet your fellow butchers in their zone - dissect, identify, organize - quick. But even at that time, every once in a while, you stop and admire the piece of art in front of you.
You think of that pig (often I can identify which exact pig that was), of the last time you said goodbye. You think of the extra carrot you gave him and wonder if that made a difference. You step back, look at what is in front of you and nod to yourself - yes it was worth it. The day is intense - barely enough time to pee - you do not even realize you need to pee. You just go go go , cut cut cut, and before you know 4:30pm arrives and at that point everything is done. Over. You gotta close. Everything left unopened on the table is not inspected - not for sale - wasted. So run run run.
6:00 pm arrives and you first become aware of reality around you? You are in the car, half way home with a truck full of cuts. Of beautiful cuts.
Still no time to stop, you contact all your customers, organize orders, and the delivery schedule. The next day arrives, you rush to the barn to see all your animals - you did not see them for almost 24 hrs (to a farmer, not seeing their animals for that long feels like a lifetime). You check everything to make sure you did not miss any important change in their development, and then you begin the deliveries. And that is when it kicks in ... not only all the days that went into the making of this final roast were worth it, but this is the only thing that is worth doing.
You meet the families that will center their meals and their celebrations around what you have worked on. You know you have produced the healthiest meat for this family. You know that your pig had time to dig his nose in the dust, run feeling the air flopping his ears, roll belly up while getting a nice rub, getting into a ear biting fight with his friends and even break through the fences to go visit the field on the other side of the road (which ought to be better than this one!). You know your piggy was fine, you know you cared for him from the time he was born and, most importantly, you know that, that promise you made when you first petted him, that his life would not go wasted, is well respected.
One of my customers mentioned shake-n-bake as a way to cook my pork chops (he was joking), I said I would not be selling him my pork (I was not joking).
The thought of being able to provide this type of meat not only to my family but to my community, and to be welcomed by so many families is the best feeling. Indeed, for years,every time we had a piece of our meat, I would complain to Charles "it is not fair, why are we not sharing this with the whole world ... how can you enjoy this if other people do not know this?" So now ... we are in the fridges of more families than I would have ever thought possible ... we feed a number of families we have never met before, but nevertheless they trust us with the nutrition of their little ones. And we take that seriously not only health wise but ethically too.
So, isn't this a good reason to feel high?
Good night and if you have one of my piggies in your fridge, please enjoy to the fullest.
A message from my desperate husband: "if you are even remotely interested in talking about pigs and pig nutrition please call Ale as soon as possible, because there is only so much I can handle!!"