Today I went to Old Sturbridge Village to witness the butchering of the hog they slaughtered yesterday. I had a blast, and not completely because one of my best friends works there. I learned some great things about how much bacon it is possible to get from one pig. Bacon is any meat that has striations of fat and muscle that is brined and smoked. That means that you get bacon from not only from the belly, but also from the jowles, legs, sides, and back. Especially if the hog is a high fat breed such as the Large English Black pigs they raise at OSV. In ye olden times they would use pork fat for cooking as well as making soap and candles so a high fat to meat ratio was highly prized.
I snuck away for a bit to walk along the river and swish my way through the downtown area in my very large coat. I found my way over to The Small House where two older women sat knitting by the hearth. We had a lovely conversation about various topics.
I have spent many hours at Old Sturbridge Village in the last few years, but its been a long time since I thought about what a treasure it is.