We tried to raise and slaughter these pigs as humanely as we could, arranging for them to stay home rather than be stressed in a slaughterhouse somewhere. We gave them plenty of room and pig goodies, gave them no reason to stress or fear up until this day. The night before the slaughter, I even went down to town and bought the largest cheapest bottles of vodka in the liquor store (The clerk had a good laugh when I explained they were for my livestock) and Dan made the pigboys “White Russians” with the last few cartons of milk. Even so, when I returned home the day of, Dan was pretty tight-lipped. So I am left to imagine that even with the pigs drunk as skunks, it was not a thoroughly an easy passing.
These days, I've been avoiding the pig pen, and I do not quite look at the drying hides in the barn. BUT, I must also admit that when the meat arrived a week later, wrapped neatly and in such amazingly plenty—enough to feed us and several other families for a good long time-- I felt a sense of pride. We had done what we set out to do: Provide for our family in a sustainable way, provide for our pigs a healthy, free ranging environment where they could root and graze and eat healthy whole foods, work hard from May to November, recycle loads of organic groceries that would have filled landfills rather than swine bellies. (Pigs are the ultimate in recycling…) And be part of the food chain again.
But How does it feel? You ask.
Hmmmm…… so, so.
On one hand, pigs are curious, trusting creatures (At least compared to sheep, who fully expect that you will eat them every time you so much as glance in their direction) and this makes the idea that we would violate the “trust” and actually eat them all the more awful.
On the other hand, the Daves were gobbling close to 20 gallons of food a day, an untenable situation. I could not imagine standing out in the lower barn an hour a day plunking frozen yogurt out of frozen 8 ounce tubs with frozen hands to keep the boys plump and happy. The cost of their feed skyrocketed towards the end there. And they were eating vanloads of donated food a week. Not easy to fit in between ferrying kids and playdates and work responsibilities and hay for the sheep. Owing to the confluence of weather, school and size, three, 300 pound pigs began to feel like one thing too many.
On the other hand, the pigs were pleasant and sweet and so easygoing compared to the nervous flock of sheep. They were fun—if stinky—to have around. My oldest had taken to riding them! And they could be counted on to eat every kind of table scrap—much more efficiently than the chickens. I didn't mind the half sandwiches left in the kids' lunchboxes when I plopped them into the "pig food" bucket on the counter.
On the other hand, I truly believe that death is a natural part of life and that by removing ourselves so thoroughly from the food chain (Many folks get squeamish just thinking about the “cow” in their burger) we have created a sort of strange new taboo. Yes it is scary and awful and I have experienced death on many very personal levels, but it is real.
On the other hand, it is much harder to look at a pork chop when you remember the pig it came from happily slurping up gallons of milk and grain, its stubby tail waggling.
On the other hand, as barrons (Castrated Males), the Daves had no other “purpose” other than to feed us.
On the other hand, do ANY of us have a "purpose"?
Will we do it again? I’m not sure yet.
I believe that it is natural and right to have a personal relationship with your food. But it is also a whole lot harder.