Alas, the “A Pig’s Life: From piglet to pork-chop,” journey has come to an end. My editor, Jon Van Fleet, and I discussed the process over some loaded ground pork nachos we made with the meat from Pink 2.0. Listen here, and the final photo gallery is below (some photos may be disturbing to viewers).
Also keep an eye out for Sunday’s Monitor, where there will be an op-ed by me on reporting this story.
Miles Smith farmhand Duncan Coles pushes a pig onto Carole Soule’s trailer as Pink 2.0 (left) and Soule (far right) watch on July 11, the day of the slaughter.
Pink 2.0 walks onto the trailer at Miles Smith Farm on July 11.
Pink 2.0 sniffs around Carole Soule’s trailer on July 11, when he was transported to PT Farm slaughterhouse and processing facility in North Haverhill, N.H.
Carole Soule and her husband, Bruce, look at their farm scale. The most difficult part of doing this story series, said Soule, was weighing Pink 2.0.
The farm scale is “floating,” or not working, on July 11, Pink 2.0’s last day at Miles Smith Farm.
The pig shed at Miles Smith Farm on July 11.
PT Farm is a North Haverhill slaughterhouse.
Carole Soule directs her friend and driver, John Hersey, to back up the trailer at PT Farm.
Pink 2.0 checks out the holding pen at PT Farm, a North Haverhill slaughterhouse.
Pink 2.0 stands in the PT Farm holding pen. He went to the slaughterhouse at 5 months old.
Pink 2.0 pushes his snout into my camera one last time.
Killed and partly-processed pigs hang inside PT Farm, a USDA-certified processing facility.
Pink 2.0 was processed and delivered on July 20 to Miles Smith Farm. He produced about 104 pounds of meat.
Pink 2.0 was processed and back at Miles Smith Farm within a week.
I bought some of Pink 2.0’s meat to cook and serve to my Monitor colleagues.
I chose pork chops and ground pork, buying 2.23 pounds for $25.98 total.
The pork freezer at Miles Smith Farm’s store.
After months of visiting Mile Smith Farm’s pig shed, I went to their store for some meat last week.
I made ground pork nachos with several of my co-workers last Thursday.
The ground pork broke up easily and cooked quickly.
The nachos were quite tasty.
We also made pork-chops with just a light coating of olive oil, salt and pepper.
Grilling Pink 2.0 pork-chops.
The final product was tender, juicy and good.