I got confirmation from the last person who is going to be involved in the butchering process. Which is really exciting. Things are slowly falling together.
Now I've got to start finding a pig, and then find a space to butcher the pig and store the meat in. I still haven't gotten in touch with the culinary school regarding trading pork for kitchen space, hopefully that will work out. The most complicated thing will be storing the meat once it's butchered. No moments of brilliance with that situation yet.
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