We processed another one of the pigs this week. With each one that I do, it gets a bit easier and more familiar. The cuts are a bit smoother, and the process goes a bit faster.
The walk-in cooler is working out fantastically for hanging the meat and for cutting the pork into traditional cuts. Since the last update, I managed to find a 3 horsepower Biro meat-cutting bandsaw. It made the job of butchery significantly easier than using hand tools alone.