Gaff, Nitrox, Its my own chiller. I have a limited market for them. It all goes to the croc industry. I shoot to their demand which is limited by their chiller or freezer space.
It pays for the trip , and a bit of gear.
We do eat wild pork, usually caught young and raised in stys at home. ( We are on a rural block). Wormed and checked for diseases , its the best pork Ive ever eaten. Very careful about what country they come off, prefer floodplain country.
We make our own bacon, dry rubbed and smoked. Comes out like Spec.
Cheers Mick

another load

Bacon in the smoker

nearly finished ready for chiller.