Finish the Meat the Butcher series we were promised. It was inspiring.
My pig I raised, slaughtered, and butchered myself. This is after a close range brain shot with my pistol and slicing the neck for it to bleed out.
Front quarters and backstraps removed (after gutting and skinning).
All that's left is the skull, spine, pelvis, and one leg used to hang it. The meat scraps left on the bone were boiled off, then for sausage. The stock liquid was made into homemade barbecue sauce. The knife in its skull is the bullet entrance wound. It's skinned down to the eyes. After the pic, I took the jowls and tongue for luxury meat.
Brined in Sierra Nevada Tumbler using Paxton's ratios and pan fried low and slow.