So this pig did not get the industrial feed lot treatment and neither did it get bought at a market. It has had one litter of piglets. This is the first non feedlot pork I have eaten. Wow, there is no turning back now. Awesome!

So after killing, we hung it for a few days then cut. The hams were smoked and cured locally at Vermont Smoke & Cure. I baked it for three hours. Melt in your mouth. My freezer is full of left overs.