02 February 2011

During the winter months I travel around Pennsylvania and the U.S. to various meetings and producer workshops.  I came back to the Meat Lab to find that the crew upstairs had slaughtered pigs when I thought they were slaughtering lambs.  Though I like lamb, bacon is one of my favorite things.

I skipped town to conduct an Extension workshop and returned to find fresh pork hanging in the cooler.

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