The article by Dynah Geissal entitled Slaughtering and Butchering is definitely the best overall article available on the web that takes you from live pig to properly ready for consumption. Better than any, I searched hard and wide to find a perfect and easy to follow directive.

Super thanks and you now have a very happy family living in the backwoods of Oregon, slaughtering and butchering our kids’ greased pig caught at country fair. Now a couple of months and 100′s of pounds of food later he is skinned, split and cool from one night, ready to be processed.  We are very confident to move forward with Dynah’s instructions.

Roelle family

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I just wanted to say thank you for all your wonderful articles.  I found your site to be quite helpful and love reading everything.

I grew up in 4-H and we raised lambs every years.  I have always been into horses.  But with the economy and market the way it is other avenues have to be taken to keep the farm afloat.

I have had my own farm for last 6 years in Virginia and am looking to get into raising a few cattle to sell for meat and your articles are quite helpful.

Please keep all this information coming.  Love it!

Michele DeVinney Schmoll, P.I.

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I just wanted to say thank you for printing such a refreshing article. I am a young mother living out in California and you don’t too much see those values out here. My husband and I have been harassed more than once because we haven’t allowed  our daughter to “express herself.” We believe in good morals and values and believe me, any preschool you go to around here does NOT reflect that. I appreciate that others share out way of life and it just make my heart glad.

-Angela

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