This is from last summer.

It's kinda sad, but I think it's important to recognize that a lot of our protein sources were once a living being before being killed and processed. So to value that, and completely understand that, I thought it was important to see it from beginning to the end of the process. And to use every part of the animal, and respecting the Animal and using as much as possible.
So we made prosciutto out of the hams, bacon and pancetta out of the belly, lots of sausage( chorizo, merguez, bratwurst) from the reaming meat, head cheese from the head, and lardo from some of the fat.and all of this is labor intensive. But it insures that you maximize the use of the animal.