We harvested a second pig, this one was one I focused less on through out the quarter. By that I mean I wasn’t letting it out to roam around as much and not feeding it as many pumpkins/other good stuff. I am glad we did this second harvest because now I know that each pig is different with the difficulty of scald-scrape, eviscerating, and flavor. Pig #2 had a thicker winter coat, was way bigger, harder to scald due to our thermometers being slightly off, and was more of a casual experience. This pigs liver and kidneys were a little less vibrant as the first and had a more intense “piggy” flavor. Or liver-iron taste. To the point where I was hesitant to eat it. I wonder if just the difference of letting the first pig roam around the property more and enjoy more delicious foods and with holding fish for longer made it taste a long better than this one. This pig has a stronger flavor to it, its hard to explain! It’s not bad, just strong. I made a liver pate wrapped in caul fat on slaughter day instead of adding it all to the slaughter day fry. I also started another brine for the head to soak it in there for 24 hours in order to make head cheese this time. We also made blood chocolate chip cookies. The blood is a good egg replacer and acts as a binder. They were delicious!! The day after slaughter day #2 we made breakfast sausage from the first pig, started ham hocks with beans in the slow cooker, made italian sausage and italian blood sausage, butchered the whole pig, started more bacon cures, vacuum sealed lots of meat, made four batches of blood cookie dough for the freezer, and enjoyed italian blood sausages for dinner. It was a lot.