tart at a farmers market, talking to farmers who sell meat. Chances are if they sell cuts of meat, they’ll also sell half- and whole pigs if you order in advance. (Because only a limited number of slaughterhouses handle meat from small-scale farmers, the farmers must reserve slaughtering and butchering time well in advance.) For the half-pig I reserved last August, the only slaughter dates still available were at the end of December. That allowed me plenty of time to
