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[Robert Walton <waltonrp AT gmail.com>]

I'm all off kilter on my hog rearing. I got them started late last
year (September). Home butchering did not work out, they got too big
and it got too late in the year so I sent them off to be butchered. I
got everything back all wrapped. I got a couple of boxes with the
bacon, fatback and scraps that I'm working on.

I've got some bacon salted down, found a buch of good meat in the
"scraps" and am rendering lard.

Next time, I'm taking the advice from our earlier discussion: just
raise the hog to the most economical size. Until I get a scalding tank
set up, that means killing when they fit in a barrel for scalding!

Rob - Va