What I Saw, and Ate, at the Pig “Sacrifice”

In fact, the next day, as we were tucking into our roasted Hector loin with romesco sauce, prunes, and figs, the table conversation segued into how we felt as if we'd made our peace with the slaughter long before the rifle shot. I mentioned to the woman sitting next to me, "I keep forgetting that I'm eating a pig I watched being slaughtered. I thought I should be feeling a more personal connection to this piece of pork, but it's just a good meal." She laughed.

But when we bit into our mincemeat pie with a flaky lard crust, the woman suddenly exclaimed, "Now I'm feeling a personal connection to Hector." She sounded choked up.

Greg Houston

Related Content

• Anthony Bourdain
  February 1, 2012
• The Weekly Wire: This Week's Recommended Events
  February 8, 2012
• Tell Me About That Song: Zander Grey, Guitarist and Vocalist of Alternative-Rockers Letters
  February 29, 2012
• Pertussis Epidemic Hits County with High Vaccine 'Refusal' Rate, and Spreads to King
  January 13, 2012
• DFW to Hunters: Kill Deer or Kill Cougars, It's All the Same to Us
  October 11, 2011

More About

• Organizer Gabriel Claycamp
• Anthony Bourdain
• Port Orchard
• Meat
• Foods

Like this Story?

Sign up for the Weekly Newsletter: Our weekly feature stories, movie reviews, calendar picks and more - minus the newsprint and sent directly to your inbox.

Privacy Policy Cancel Continue

I turned, concerned. "How so?"

She moaned. "Mmmmmmmmmmm."

Note: This story has been changed to correct the spelling of Mr. Claycamp's name.

jkauffman@seattleweekly.com