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We just brought home a half of a hog a couple weeks ago, so we’re feasting happily on family-raised bacon, sausage, ham, and pork chops again.  My dad told me this weekend that he’ll have a few extra hogs ready to go by the first week of March, if I knew anyone who wanted some.  I thought I’d write up some information about it for people who might be interested but don’t know what’s involved. Read more »