On Saturday we’re butchering two nine month old Saddleback pigs named Bubble and Squeak. They’ve lived the last nine months together in a big paddock between the goat pasture and the pines at the edge of the property where they have plenty of room to run, root, and roll in the dirt. In addition to their grains, Lyndal and Steve feed them everything from table scraps to garden weeds to castoffs from the local fruit and veg store. Sometimes, if they’re lucky, they get tummy rubs between meals. The pigs live a great life, but they’re being raised for their meat.
A few years ago I watched Food Inc. and read The Omnivore’s Dilemma, which was how I became interested in where my food comes from. It pissed me off to see a billion chickens crammed into a tiny little box, pooping all over each other, gobbling antibiotics for breakfast, just to make a profit. And there I was thinking that chicken is healthy, while it’s full of chemicals that can kill you. I felt like I’d been lied to.
So I started paying attention to where my meat comes from. It turns out that meat from local, small scale farms is usually more expensive, which just means that you can’t afford to eat a lot of meat. And that’s fine by me. Let it be special, and tasty, and exactly what it claims to be.
We came to this farm specifically because Lyndal and Steve invited us to participate in butchering Bubble and Squeak. Their pigs are raised humanely, and they’re killed with a single shot in an environment that’s familiar to them. They’ll be killed together, so that neither will be traumatized by the loss of their friend. Then they’re butchered into the cuts of meat that Lyndal and Steve prefer, reducing waste.
I suppose I’m writing this because at some point, I’ll be helping to cut off a pig’s head and I’m a bit apprehensive about that. But, some animal’s head had to come off every time I eat a pulled pork sandwich, or a steak, or a salad with grilled chicken. Someone had to raise that animal, to care for that animal, and then butcher that animal so that I could buy it’s meat in the store. I feel that if I can purchase meat in the store, I should be able to stomach where it comes from. It also makes sense that everyone involved cares about how it’s done.