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The WELL Cooking pork pig dinner local slowfood
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The WELL Cooking pork pig dinner local slowfood

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March 5, 2010: I visited a farmer today who sells pork through a local meat-buying club, and I bought this 7-month-old Duroc sow. On the hoof she weighs about 250 pounds. After she's slaughtered she goes to a local butcher who'll cut and wrap the meat to my specifications. This should keep us in pork (and ham and bacon) for quite a while.

Comments on this photo:

Mar 06 2010 17:28 GMT Rabbitwmn
I don't think I could take a "before" picture of my dinner (I do eat pork), but it's a great photo!
Mar 07 2010 02:03 GMT gcook
Thanks! It was a little hard to gaze at "my" pig and know that it'll end up on my dinner plate, but I also appreciated the opportunity to actually see the animal that will become food for my household. I could tell she was strong and healthy, unlike packaged meat at the market, where you have no idea whether the animal it came from was weak or sick.
Mar 09 2010 00:21 GMT Rabbitwmn
That's true, I never thought of that gcook! You also know for sure it came from a pig. I've seen some packaged meat and question if it even came from the right animal :-)

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