The setup
The Pigs
(note:electric fence had been off for two weeks at this point)
Checking the hoist 
Picking straws
Saying Goodbye
waiting for the perfect shot
(the speed of a .22 is about three times the speed of neuron
needless to say the pigs do not feel any pain, and drop immediately.
Though they do thrash a bit due to a unorganized firing of synapses)
tying the legs for the hoist
Shifting the first pig over to make room
hoisted pig
bleeding prep
cutting the arteries
(the pig is brain-dead at this point but the heart still beats for a couple of minutes and can help push the blood out if you're quick about finding the arteries)
After the pig has bleed for 15 min. or so the head can be taken off
preparing to skin
A little tedious at first, there is a pretty quick learning curve 
Skins are saved for tanning in the spring
Ready to gut
once the intestines are out the rest is easy
Old tools are the best tools
an axe and a hammer makes quick work of the rib cage
and the spine
almost done
The halves hang in the greenhouse overnight
The next day's butchering
Breaking down into primals
The "O.J." grip
cleaning the hogs head for headcheese
I hope that everybody who came out learned a lot. I sure as hell did, it was a lot of work doing everything. I spent most of the week after packaging, freezing, smoking, and cooking. but I'm glad to have been through the process and wouldn't want to do it any other way (e.i. sending them away to the slaughterhouse)
A big thank you to those who were there, and a doubley big thank you to Shane for being there for all three pigs. Hopefully those of you who weren't there can make it next year.
