You certainly have made plans. Now I have recipes swirling around in my head = what to make first?
We raise pigs (3 - 6 at a time) at the Care Farm I work on. Our pigs go to a fairly local abattoir and come back as glorious sausages. The folk who spend the year feeding and loving the pigs also love the sausages ... having the whole process done "out of sight" takes away the distress that "on site" slaughter and processing could cause (the folk who use the Care Farm have various learning disabilities etc).
The sausages are really good and so are the burgers from the lambs we raise and send to the same abattoir.....our fund raising "BBQs" are all well attended!
Rowan to his last pig at the drop off (abattoir takes in sunday night and beds them down ) " I do love you Stinging Nettle" (his name for his piggy) ........ Chucks apple in ......." But i love sausages more" goes back to the car..
It would be interesting to see before and after shots of the ground you put them on, if you have any. It would be very helpful in my choice regarding following your lead.