Ohiofarmgirl's Adventures in The Good Land is largely a fish out of water tale about how I eventually found my footing on a small farm in an Amish town. We are a mostly organic, somewhat self sufficient, sustainable farm in Ohio. There's action and adventure and I'll always tell you the truth about farming.

Thursday, November 15, 2012

Hog Hero Duncan MacLeod!

He's a beekeepin', boat buildin', chicken raisin', fly fishin', kilt wearing man of God. And now he's a hog slayer and home butcherer. What could possibly be better? Well, he has a beautiful family too. Friends, do you know Duncan?

Normally I don't identify folks by their names but Dunan's website is his name and yes its really Duncan MacLeod. All you wise apples can keep your Highlander jokes to yourself because.... you know... there can be only one.

I have to admit I was a little dubious to click on the email but wow am I glad I did! I got to meet this extraordinary man. I'm so glad he wanted to share his success at their recent hog harvest.  Talk about a home run! Duncan and his friends butchered 4 hogs and documented their victory here. Yes there are graphic pictures but they are beautifully done so go ahead and click.

Duncan and his family and pals raised the pigs from feeders on a little farm in Yakima, Washington. He's also got bees and chickens and stuff. Duncan is an experienced hunter and outdoors man...but even so in preparation for their hog harvest they attended one of the Farnstead Meatsmith hand's on classes. You remember these guys, right? They created the anatomy of thrift's superb video tutorial of how to cut up a half a hog?

Boy did they take that learning to heart. And they had a fabulous set up. Duncan explains the soup to nuts process in his blog post. They did a terrific job of shooting, bleeding, scalding, gutting, and parting up those hogs. And it looks like they all had a great time.

One of the best things about Duncan is this thoughtful review of the process and his "postlude." One of the things I've noticed across the board is that folks who undertake their own home butchering are always in deep gratitude. Not only for the fruit of their labor but for being part of the entire cycle of life.

Its profoundly satisfying to "make" your own food. Sometimes folks tell me they "couldn't do that." If this is your thinking I hope that you take encouragement from seeing how Duncan and his friends DID do it. Food production isn't a mystery left to professionals, its something that regular people can do. You can do this. All you need is a little learning and some confidence.

Thank you, Duncan, for sharing your incredible experience with us. We are so glad to know you and can't wait to see how your home cured bacon turns out! 

And.. um.. just so's ya know... pictures in this post, especially the last one, virtually guarantees you a staring role in an upcoming adventure in these good lands. I'll try to work in a woad covered, kilt clad warrior from the North Islands.

Happy Thursday everyone! Now read Duncan's post, put on a kilt, and go slay yourself some hogs!


Diane said...

"Not only for the fruit of their labor but for being part of the entire cycle of life."

Amen. I think that's one of the biggest things most modern Americans are missing. They're disconnected from real life -- which includes real death, other than the senseless variety.

You just can't explain this stuff to people. You have to live it to get it, ya know?

Thanks for the link to his blog. I'm subbing!

Unknown said...

Wow - when you say you are going to link a site, you don't do it halfway! Your readers have been visiting and commenting and have been very encouraging - thanks for sending them on that little detour!


Ohiofarmgirl said...

Thanks Duncan! And there were some great comments on 'the facebook' also! congrats again and thanks for sharing your story!

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