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My old shop used to break down a whole hog in 35 minutes, now it takes me 2 hours and I'm fine with that
I was digging through a box of old photos in the basement and found a pic from my first shop in Toledo back in 1998. There were 4 of us on the block and we'd knock out a whole 250 pound hog in about 35 minutes, no fancy saws, just knives and a steady rhythm. Now I work solo in a small shop and the same job takes me a solid 2 hours, but I'm not rushing and the cuts come out way cleaner. Maybe speed was never the point and I just didn't know it back then. Anyone else slow down on purpose after years on the block, or am I just getting old?
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