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‘Three moments matter more than any of it’ In the end, the author and her husband, first-time pig farmers, tried to prepare for everything in raising and butchering pigs for food.
Tiny, weighing in at about 240 pounds, walks around in the pigpen on her final day in her pen in Cape Cod.
Gretchen Ertl
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FOR THE WASHINGTON POST
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Tamar Haspel and her husband, Kevin Flaherty, prepare to kill their pigs on their property in Massachusetts in late November. They have raised the pigs since June.
Gretchen Ertl
/
FOR THE WASHINGTON POST
Tamar Haspel turns away as husband Kevin Flaherty shoots their pig Tiny. They have raised pigs since June with the intention of butchering them for food.
Gretchen Ertl
/
FOR THE WASHINGTON POST
Haspel and her friend Ron Tuveson gut Haspel's pig Spot under nightfall.
Gretchen Ertl
/
FOR THE WASHINGTON POST
Kevin Flaherty guts his pig Doc as night falls over the empty pen. Friend Susan Tuveson, left, holds a light.
Gretchen Ertl
/
FOR THE WASHINGTON POST
Nov. 28: Night falls over Tamar and Kevin's home. It was slaughter day for the three pigs they had raised since June.
Gretchen Ertl
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FOR THE WASHINGTON POST
Tamar Haspel, center, asks butcher Jarrod Spangler a question as he butchers one of her pigs during a demonstration in Kittery, Maine, on Dec. 2. Haspel and her husband had their three pigs professionally butchered by Spangler.
Gretchen Ertl
/
FOR THE WASHINGTON POST
Butcher Jarrod Spangler cuts pork chops during a demonstration in Kittery, Maine.
Gretchen Ertl
/
FOR THE WASHINGTON POST
Pork chops from one of Haspel's three pigs are seen during a butchering demonstration with butcher Jarrod Spangler in Kittery, Maine.
Gretchen Ertl
/
FOR THE WASHINGTON POST
Tamar Haspel, center, looks away as butcher Jarrod Spangler makes one of the more difficult cuts when butchering a pig, cutting the spine in half.
Gretchen Ertl
/
FOR THE WASHINGTON POST
The crown roast of one of Tamar Haspel's three pigs is seen during a butchering demonstration with butcher Jarrod Spangler in Kittery, Maine,
Gretchen Ertl
/
FOR THE WASHINGTON POST
The crown roast and other cuts are packaged after butchering.
Gretchen Ertl
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FOR THE WASHINGTON POST
Tamar Haspel and her friends in Kittery, Maine, share a piece of skirt steak from one of her pigs at a friend’s home.
Gretchen Ertl
/
FOR THE WASHINGTON POST
Haspel, right, exchanges a glance with friend Susan Tuveson after tasting some of the meat she raised during a butchering demonstration at Tuveson's home in Kittery, Maine.
Gretchen Ertl
/
FOR THE WASHINGTON POST
Flank and skirt steak from one of Tamar Haspel's three pigs are cooked in a frying pan.
Gretchen Ertl
/
FOR THE WASHINGTON POST
Tamar Haspel and her husband taste the skirt steak from one of their pigs.
Gretchen Ertl
/
FOR THE WASHINGTON POST
Tamar Haspel, right, shares a moment with friend Susan Tuveson after seeing the fruits of her labor.
Gretchen Ertl
/
FOR THE WASHINGTON POST
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Section:/lifestyle/food
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