When it came time to butcher our two Berkshire-cross pigs recently, we had a lot of decisions to make. Did we want to sell any of the meat? How much of it were we willing to sell? Would we butcher it ourselves? How would we butcher it? What cuts did we want? How would we make sausage? Or bacon? We did a lot of research, but eventually decided that hiring a butcher was the best choice for us. And I’m glad we did. Here are some reasons why:
Like what you see?
Once a week we introduce you to one of our members, curate the very best of the week's content and alert our readers to giveaways and special promotions!
Sign up here for the weekly awesome!