PORK.

Our entire house smells like bacon. We spent two days rendering lard - ending up with almost 2 gallons. There is a gigantic ham hanging underneath the stairs, and we've got four huge slabs of bacon curing in a couple of makeshift salt boxes (bee hive supers) by the back door where it stays cool. We have been eating sausage, chops, shoulder, or some other such pork product almost every day for the past two months. It is hard work and emotionally difficult, but this kind of abundance is why we raise pigs. They helped us to better our land, and now they are nourishing our family. Thank you, pigs.- Hannah.(For more of our thoughts on eating animals, check out this post.)