Here's some photos I took at Mosefund's 2010 Pigstock (the first 3-day session). I finally solved my hardware problems, allowing me to upload these:
The top shows Spike, owner of Woodberry Kitchen, with his team and the pig that they killed, de-haired and eviscerated. They are happy and proud to be done with their pig because it takes a lot to go from a live pig to nicely split halves - more on that in another post.
When the Woodberry Kitchen group left, they took home two feeder pigs.
Here's Morgan Weber of Revival Meats preparing a side to be made into bacon. He's very serious about meat quality.
Michael Leviton of Lumiere (Newton, MA) - a friend of Jason Bond (another Massachusetts chef). Michael did an excellent job cutting his half. He was so serious! I'd hate to compete with him. Here's a profile of him from 2000 Food & Wine - profiled as a best new chef.