During the week before break, a group of us assisted in the slaughtering of one of FMA’s hogs. It started out rough, because after it was killed, we had to crawl into the mud and haul it out. Once we had it hung up, we helped remove the head and intestines. Then we worked to skin it, being careful to leave the flavorful fat behind.
Over the course of the next few days, working on Mr. Mike’s crew, we cut off roasts and other valuable cuts of meat, and then four of us ground the rest into sausage. For the sausage to be tender, it had to be ground twice to ensure that all the tendons were removed.
At the end of each day, we got to sample our work. Believe me, on a cold December day, nothing can beat fresh sausage hot out of the pan.