I got a little pig today from Sweet Briar Farms and am practicing my butcher skills. The loin I cut out right away, marinating it in mustard, coriander, and white pepper, then grilling it for dinner. The rest will be salted and smoked in various ways appropriate to the cut. One ham I'll make in the mild manner, brining, smoking, then boiling. With the other I'll do a Westphalian stlye of smoking and marinating. I've been reading about that in the book 'Salt'. I'm also planning on making pulled pork, sausage, bacon, and some kind of pate. This is turning into a bit of a gruesome week, I also have a rooster in the back yard which I'm set to slaughter tomorrow. A little beer might help me through that a little easier.