SC - A thought for Pennsic

[WOLFMOMSCA at aol.com]

In a message dated 98-12-03 21:54:32 EST, Genevia wrote:

<< Talk about cooking classes!! Butcher to barbeque - How to prepare pig
 medievally- start with slaughter and work your way through using the
 entire pig in medieval recipes/products probably take a hole week?
 Probably could be done with sheep and beef too? >>

Countess Carmenette is seriously thinking of doing this for Winter Art/Sci in
a few weeks.  She's got a 160-lb half-Hampshire, half-wild boar crossbreed
male that needs to go to sleep in the freezer.  However, the reactions of this
Kingdom to her bringing a chicken a few years ago does not bode well for
slaughtering a pig on-site.  It seems that most folks here are not amused at
all by the fact that their food was walking around on four legs the day
before.  Should be interesting if she actually decides to do it.  ;-)  

Walk in peace,
Wolfmother
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