Only one word comes to my mind when I see the equipment : brilliant. There must have been a butcher or a professional cook among your ancestors who obviously gave you the right genes.
Of course I have some questions to ask :
Will you dep freeze everything or dry some sausage or ham ? how long ?
Do you know where the pig comes from ? Just like chickens there's a tremendous difference between the meat of an industrially raised pig and the meat of an older animal that has run and picked up some of its food in the open air.
When guests sit at your table I'm sure they notice a difference between your production and store products.
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