My life of late seems to be one random event after another. In the past 4 days I have sorted out a means of boiling maple syrup, bought 10 piglets, turned out for a tense fire call, moved a shed frozen to the ground out of my driveway, and processed ducks and rabbits which I am now turning into terrines. I have also—in my spare time—been preparing for our Cochon & Charcuterie Workshop. The first, unofficial, day of the workshop actually begins tomorrow with the slaughter of two pigs. The owners of the pigs will be assisting me in the killing, scalding, scraping and eviscerating of the pigs. Later in the day we will be making Boudin & Patés with the fresh offal.

And now, very much a case of out with the old, in with the new…as we say good bye to the last of the pigs we’ve been raising all year, I have installed 10 new piglets in the barn. The will be inside until the snow clears and the mud ends. They I will move them out onto pasture for the next 6 months, eventually moving them into the orchards to clear up the windfalls before winter. This should put us in a great position to have pork ready for autumn sales and a pig or two for Porkshop. Can’t wait.

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