And then the butchering began, with 7 or 8 folks involved. It was probably about 45 minutes to an hour before sundown, and so we all put it into high gear, trying to get them skinned, gutted and quartered before dark. With all of the practice we've had, we were able to get it done pretty much with no problem.
Apparently, the wild hog population is exploding and becoming a real problem, which is bad in that they can be destructive to land and animals, but good in that there's a bunch of free meat running around.
And so, we are very grateful to the Lord for granting this food. He is most gracious and merciful.
1 Tim 6:8 - "And having food and raiment let us be therewith content.