We loaded one of our pig pies, Kevin Bacon, into the trailer today for his last long ride. As the Storey guide calls it, "He's ready to go to town." When we weight taped him at the butcher, he measured between 225 and 250 pounds.
Kevin was one of the original three piglets that we bought back in November 2010. His two siblings died within a couple of days of coming home. Ironically, he was the runt and did the best. Part of me wonders if it was the change to rich feed and Kevin didn't get as much because he was forced out by the bigger two...that would be poetic. Either way, he had his last meal this morning.
Butcher Boys in Prineville was our choice for butchers. There are several places we could have called, but Butcher Boys is USDA approved which means we can legally sell meat that is processed there. They are a small company. In fact, driving up to the building, you might think you were visiting a small farm...a very small farm. There isn't much pomp and circumstance going on. They do have a nice view from the top of a hill. But otherwise, it is understated. And that is fine with me.
One of the owners helped us to unload Kevin and push him toward a holding cell for the night. We talked with the owner (who is also one of the butchers) about learning as much as we can from this first butchering. He said that he would be happy to share what he sees with us.
Kevin will be held overnight, given water, and then killed and butchered tomorrow. The gal in the front will call us tomorrow afternoon to talk about specific cuts. The meat will then be ready for pick-up within the week. Amazing.
Kevin Bacon will be remembered for his wonderful squeals when you rubbed his back. He would always sway from side to side as you scratched him. Then he would take off running and barking in excitement. He was not much for the belly rub, but was known to roll over ocassionally. He was always interested in checking out the goat pen for better digs. He had no trouble going through the gate once it was open. Kevin was a good pig. He will be missed...and enjoyed for meals to come. Thank you Kev.
UPDATE: We got the "hanging weight" back from the butcher. Kevin weighed in at 203 pounds of useable meat! We must be doing something right, because generally you ancitipate about 70% of the live weight for the hanging weight. Even at 250 pounds, that would only be 175 pounds of meat. Good job, Kevin!
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