SC - A thought for Pennsic

[geneviamoas at juno.com]

This could be worth a field trip to see/ assist with. I'll be interested
if she plans to do it.  Genevia

On Fri, 4 Dec 1998 09:48:24 EST WOLFMOMSCA at aol.com writes:
>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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