Please note that this week’s column is about pig butchery. It’s not graphic, but we do kill a pig. The first pig roast I worked was in 2005. Strictly speaking, it wasn’t a pig roast, but what the Germans call a schlachtfest, a slaughter-feast. The closest American term for what we did is a “hog-killing,” but that’s always sounded too orderly to me. It sounds mechanical and efficient, like taking care of business. It doesn’t suggest, as “pig roast” does, that a hundred hungry people are going to descend upon you shortly after the pig is dead, standing around and wondering when lunch will be.
A supposedly fun thing I keep on having to do
A supposedly fun thing I keep on having to do
A supposedly fun thing I keep on having to do
Please note that this week’s column is about pig butchery. It’s not graphic, but we do kill a pig. The first pig roast I worked was in 2005. Strictly speaking, it wasn’t a pig roast, but what the Germans call a schlachtfest, a slaughter-feast. The closest American term for what we did is a “hog-killing,” but that’s always sounded too orderly to me. It sounds mechanical and efficient, like taking care of business. It doesn’t suggest, as “pig roast” does, that a hundred hungry people are going to descend upon you shortly after the pig is dead, standing around and wondering when lunch will be.