Michael Ruhlman procured a humanely raised, humanely slaughtered Berkshire pig from a nearby farm and spent the weekend breaking it down and making sausage. It's enough to share among three families, affordable ($1.65/pound), and a lot of work. But the actual work of breaking it all down, storing it properly, labeling it, using everything—roasting the bones for stock, curing the bellies and one of the two hams, all the shoulder and trim for sausage and pate, let me tell you, it’s exhausting work and no good on the back. My young cousin Ryan, 6’5” and an athletic 225 pounds easy, put his back out and was forced to suffer through another Browns loss horizontally and sans sausage the day... More