Back home Sunday we rolled a couple of fat Berkshire barrows.
And in the days since there's been plenty to do, making use of all that beautiful pork.
Chops trimmed and bagged,
shoulders cut into roasts,
hams and bacon pumped
and settled into brine in the cold room where it will stay for close to two weeks before being smoked.
Not all pork is created equal. There's pork ... and there's Berkshire Pork.