Woke up to a damp and un-cold morning. Hopped to the village to pick up something from the post-office and … waddaya know … the sun came out … so we got to work.

We took the finishing work out of the living room and to the sun where I went to work on another layer while Andreea began sanding more pieces. Then we worked together some more, me planing her sading … then we split up. Andreea went inside and I stayed to get some more woodworking done. I’ve gotten to used to seeing the sun in full light and yet knowing that the end of the day is near. I raced a bit to complete sanding and cutting 28 small pieces that will become our cabinet shelf supports.

By then it was getting to be very cold again … actually though the sun was out it was cool throughout the day. Then I carried in all (most – some, that are “finished” enough, went back to the workshop for drilling  pocket holes in preparation for assembly) the pieces that were drying outside. Inside I applied a second layer to some of the new pieces.

The Internet technician visited us today. They have setup a transmitting wireless hotspot in the town center. They tried to setup a second hotspot on an electricity pole on a road near us – but the signal was too weak and unstable. Big bummer. We insisted (gently)  that there must be something that can be done … maybe another routing point on the way. So they will be trying to create a roundabout solution. Their antennas need a clean line of sight – so they will be trying to transmit from another point near the end of the village … shooting past our location (which is not in a line of sight) to a village that is in a line of sight with us. Then from that village they will try to bounce the signal back to us. I have a feeling this will work out. I really want it to. We really need it.

Gata.

We’ve had a few odd days – weather-wise. At first there we signs that snow would come … then the temperatures went up … it’s now been cool for three days not cold … almost feels warm compared to the weeks of subzero temperatures. There has been no fog in the mornings though it has been very cloudy with the sun rarely appearing. There has been a little rain … enough to get the ground to look wet but not much more.

The day before yesterday was great fun as Andreea and I spent most of the day together in the improvised workshop (=moving the sawhorses into the barn and laying out a long power cable for the power tools). I was busy measuring and cutting and Andreea was on the sander. We got some finishing done on more of the bedroom cabinet and got most of the first of two couches cut.

Yesterday we pretty much took the day off as Nora and Valentin came for a spontaneous visit. Valentin spent some time with the ax and I collected the wood he cut … and that was pretty much it.

Today I got an earlier start because it was really not-cold. Not cold is becoming a precious temperature for us. Not cold weather is pleasant to go outside in. Not cold water (usually left in the boiler the day after we shower) is superb for washing up in the morning or doing dishes. I started out in the living finishing  room and applied a final (I hope) layer of oil to the cabinet pieces. I then went outside and spent the entire day sanding more pieces. That is UNTIL ….

Andreea came outside and noted that the chicken that was having breathing problems a few days ago wasn’t looking to good. He was closing his eyes and wasn’t moving around much. So we decided to bring his life to an end. Andreea prepared everything she needed, I brought out the camera … and … the knife wasn’t sharp enough so Andreea had a hard time cutting into his neck … so I quickly took over and did the slaughtering and Andreea continued the bucthering … one small step for mankind one giant leap for the both of us. More on that in a separate post (coming soon) with images … we seem to be going through a period of intense slaughtering 🙂

Andreea continued to finish taking care of the fresh chicken and to make dinner while I went back to my sanding. Just as light was coming to an end (there is electric light in the barn yet) I managed to finish sanding the parts that make up the frame of the cabinet. I carried them all inside and began applying oil finishing to them.

By the time I was finished I was starving we had dinner … and this day is pretty much over. Andreea just came out of the shower and I am waiting for more hot water 🙂

Three Pigs

PLEASE NOTE: This post contains VERY graphic images of three pigs being slaughtered. I wasn’t sure I wanted to be there to take the images nor that I would be able to. In the end I wanted to be there, I was there and I was able to take these images. If you feel you may be disturbed by them now is a good time to stop scrolling this page. You are invited to skip to the end where I have noted some thoughts and reflections on this event.

From the end of November through to Christmas in many village homes in Romania  pigs are slaughtered. Pigs are a very popular source of meat here in Romania. It is a somewhat celebratory event as it provides an abundance of meat as the holidays approach and the winter sets in. I don’t eat meat (and I’ve put that to the test here in Romania) but Andreea does crave it occasionally. She prefers red-meat but that’s harder to find and more expensive then the abundantly available pig meat in Romania.

When our neighbor told Andreea that they would be slaughtering their large female pig, Andreea asked if she could purchase 10kg of meat but she was gently refused – there simply wasn’t enough meat. The purchase, feeding, slaughter and butchering of a pig is usually a family effort – so when the meat becomes available it is divided between the people involved in this process. So, though a large pig was butchered (about 160kg) there simply would not have been enough meat. However she did invite Andreea to purchase one of the smaller pigs promising they would also butcher it for her. Andreea took up the offer and we joined in for a day of pig slaughtering. I was invited and welcomed to come with a camera.

We woke up to another beautiful & picturesque frozen morning (I was actually praying that the sun would not come out so I would not lose a woodworking day).

And a short walk down to our neighbors brought us into a warm room where everyone was ready to get to work. On the table you can see two dishes filled with a Romanian pastry called Placinta – large dough dumplings (in this case fried) some filled with cheese and others with a cooked cabbage filling. They were prepared the evening before (we know because we were there to eat them warm as they came out of the frying pa) in a large quantity to feed the group of people who worked throughout the day.

I think they were waiting for us to get to work … knives in hand 🙂

So we headed out back to the get the first pig – the large mother.

You can already tell from the conditions in which the pigs are kept that they don’t get much opportunity to be pigs nor are they familiar with human contact (beyond basic feeding).

The pig didn’t want to come out and was lured to the door with a cob of corn – there they tied a rope around it’s foot.

Still they couldn’t pull her out.

So one of them went in and got her by the tail … and so they managed to get her out.

In case you are wondering, as I was, why the leg, here’s the answer … by pulling the leg out from under her they got her lying on her side.

Which exposes her neck for the slaughter. She struggled and yelled fiercely to no avail.

It took a few gurgling minutes for her to die and was then pulled to the work space for butchering.

And it was then time for one of her siblings (the first of two) to go.

And one was picked out and quickly slaughtered.

… and pulled out to the field

that was starting to get busy.

I took a small pause to again appreciate how beautiful a place we live in.

… and then it was time to torch the pigs … this is both to burn off the hairs and a first act of cleaning/disinfection. Traditionally this was done by placing the pig in a pile of hay and lighting it. Apparently that was a slow process and today everyone is rushing and there is no space for tradition so blow torches connected to home cooking gas cannisters are used. The problems is that the gas is effected by the freezing cold so the canisters need to be heated. At first they torched the canisters themselves (safety is not a big thing here) and later placed them in hot water.

And so begins a very tedious and time consuming process of burning and peeling/scratching:

Pieces of wood are used to support the legs … you gotta get it all … and the fingernails are burned and then pulled off … which is when bone is first exposed.

A victim

and a crime scene

Meanwhile the smaller pig was coming along much faster … it was already flipped over and they started rubbing salt into its skin and cleaning it with warm water.

And then it was time to bring in (or take out?) the 3rd pig … this one was selected by Andreea and will henceforth be referred to as “our pig” or “our dead pig” or “our pig meat”.

And the place started looking very busy … though a quiet and pleasant pace of work was maintained.

Meanwhile the 1st small pig was getting its last scraping and washing

… and then more salt rubbed into it (pity it wasn’t alive to enjoy this)

… and finally propped up between two pieces of fire wood … ready for butchering

… and quickly cut open (it was relatively easy because it was still small and not very fatty … see larger pig ahead).

The procedure starts with emptying the chest cavity … so you reach in, tear through lots of ligaments

and there is the heart and lungs still hooked up

Then the bowels are taken out into a large dish

And the unwanted gallbladder is cut away from the much wanted liver

Which left an empty shell of a pig

Which was then cleaved into two halves

Which were carried inside

This is one example where two halves don’t make a whole

And the butchering continues

Once the large pieces are cut away a blanket of fatty tissue and skin is left … this guy did a very nice and elegant butchering job

Here you can see half the pig piled up neatly in the rear and the second half still whole

The other small pig (our pig) was taking a different route (different butcher and a more improvised work space). The head was cut off first and the rest was … well laid back 🙂

And again in a meticulous and what looked to me a professional chunks of meat and organs were efficiently organized

And … here is Andreea salting a fresh sliver of pig skin

… and reliving a childhood memory she’s shared with me numerous times – relishing its fresh taste

On to the main show … the large pig.

… again some final scraping and washing

… propping up

… and cutting open

… a very large liver and gallbladder

… and a huge bowl emptying

… and a kidney cut up. The kidney is used to determine the “market weight” of the pig. The kidney is weighed and its weight is multiplied by 1000 … so a 50gram kidney (like our little pig had) indicates a 50kg pig.

And again, an empty, though very large, shell of meat remained.

It was cracked in half

And again one half at a time carried to a work table

Where the butchering continued

… and fat was peeled

and loads of meat were carried into the house.

including heavy blankets of skin and fat

which were meticulously carved and cleaned

and set aside for processing and preservation.

Most of the meat will end up smoked. Before it is smoked it is salted (which apparently dries it). A large plastic container was filled with layers of meat and salt. The bottom layers were the neatly arranged blankets of skin and fat – this will be left in salt for two months and then smoked – a recipe for Slanina – smoked fat – considered a specialty dish.

On top of that the rest of the meat is piled – including this heavy slab of meat – a complete leg and thigh … deep cuts were filled with salt and it was added to the container

… no meat gets left behind 🙂

This meat will sit for 2 weeks and then be smoked.

And other parts of the meat are processed into various sausages. One kind of sausage is made of the fattier tissues and another is made of the internal organs together with cooked onions and rice. The meat is ground and packed into the intestines. For this the intestines need to be untangled … a meditative task where the tender ligaments keeping it all together are cut away until the intestines can be pulled apart. A gruesome task (if you ask me) and smelly one especially since the intestines are packed with … shit at different levels of digestion.

Then the intestines are filled with water.

… and their contents rinsed out

and … well piled on the ground

… until they are collected and washed and taken back inside.

The internal organs were washed and set aside earlier.

At this point (around 15:00) I left and went back home. The room was getting to be to intense for me … the smell of meat was overwhelming, some was already cooking (chunks of meat frying in melted fat) for a meal. Smoking had accumulated, I was hungry … and I had enough. So no images of the sausages.

Thoughts & Reflections

One Room: It’s easy to miss, especially for people of a western mindset – that everything indoors in these images happened in one room. The house has two rooms but only one is heated so in winter this room is everything – a bedroom, living room, kitchen … everything. One wood-stove is used for both heating and cooking. It houses two women (Maria and her mother) and occasionally on weekends Maria’s two children. At one point this small room (approximately 4 by 4 meters) sheltered 9 people. One of the sofas/beds was covered with plastic sheets on which the meat was piled. The small table (pictured at the top of this post) has seen the meat from many pigs over its life. Under the table, between the two beds, there is now a large plastic container containing a pile of meat that will be enjoyed over almost a year.

Respect: I have greatest respect for Romanian villagers, they are survivors. They are relatively poor and yet they manage to create an abundant (at least food-wise) life.

Hardship: Romanian villagers are set in their ways – and their ways make for a life of hardship. Pigs are typically grown in a confined and inevitable dirty space (permaculture wisdom is that pigs, if given an option, will keep their shelter clean). They are not given space to roam and range, they are not put to work, they do not live long. They are grown over a better part of a year for meat and meat alone. They have to be fed (expensive and tedious). Pigs here have a poor life and a poor death.

Respect: There seems to be very little respect in life or death towards animals – pigs included. There has to be a better and more respectful way to slaughter animals. There also seems to be missing a respect toward the abundance of food that comes from the taking of an animal’s life.

Appreciation: The lack of respect towards the animals also reflects inwards. Romanians do not seem to be able to recognize and appreciate the abundance of food from such an event. They seem to have lost touch with a capacity to enjoy the gifts bestowed on them by nature.

Biology: It was amazing to see the internals of a living being. I had theoretical biological knowledge – but it went to a different level when I saw the diaphragm that separates the chest and abdominal cavities and the internal organs all in their places.

Strength: I didn’t think I could handle being so close to slaughtering and butchering. Two years ago when I visited Romania I could not sit for long at a table that had just a slab of freshly butchered meat. I don’t know what changed … but except for a first few seconds when blood gushed out of the large pig … I was fine.

Life: I noted that biologically, the pig and I have quite a lot in common. Yes, pigs have a very small brain … but most of the biological workings we share (breathing, digestion, elimination, etc.) are autonomous anyway. Mind aside, What is the magical force behind this? What was it that drained from the pigs eyes as blood was draining from its throat. What was it struggling uselessly to hold on to?

Farm Animals: If When we get around to expanding our livestock (currently poultry only) – slaughtering is going to be a challenge. It is an inevitability – it is impossible to sustain animals on a farm without there being some slaughtering. We will need to figure this out.

Our Pig: Andreea now has 20+ kg of meat – most of it frozen in small one-serving bags she can defrost whenever she feels like having some meat. Some of it will be smoked together with Maria’s batch of meat. Our dogs will also enjoy some of the meat.

Holiday: This event took place on December 1st – a National Romanian Holiday.

So today the sun came out ***celebration*** and fairly early in the day at that… so just after 10am I was out and getting to work on our bedroom cabinet. I had about 5 hours of work before the cold began to set in. I am happy to say that, though there is still much work, the first pieces are already coated with a first layer of boiled linseed oil. The new finishing room is, for now, our living room. The BLO has a much stronger smell indoors then it does outdoors. So, I am grateful that Andreea moved us to living almost full time in the bedroom (both because we still haven’t build the couches in the living room so it’s not that comfortable to sit, and to cut back on firewood). I wasn’t very happy about the change but it immediately revealed its true purpose – wood finishing!

So today is also the first day that we’ve fired up the rocket in the morning … and wow what a difference that makes. It was running for 3 or 4 hours this morning and the room as warm throughout the day. Its burning again … and I am very curious to see what the night and following morning will be like. It seems to be much easier and more effective to keep a room warm then to warm it up from cold temperatures time and again. Our rocket is not very comforting when the room is cold because it doesn’t have a radiating heat barrel so- it takes 2 or 3 hours to effect the space. But it’s thermal mass does seem to be working for us once the room is warm.

I found the flash-card reader in our storage space (see why we need a cabinet?) … so I am off to have a look and process the pictures from yesterdays pig slaughtering … story and images coming soon to a website near you 🙂

Noapte Buna 🙂

 

Shit

I think that on the previous time-line post I made an error. The first wood-working project was not the temporary poultry cage – it was our composting toilet.

It’s nothing glamorous but it was a huge relief to have a more decent and comfortable place to shit then the dirty wooden-shack-over-a-hole-in-the-ground behind the house (a common Romanian outhouse). It was dirt-cheap to build and to the best of our knowledge we are almost the only people in the village (a rather large village that does not have a sewage system, though I am guessing there are a few houses that may have septic tanks installed) who do not need to go outside into the freezing cold when we have to pee or poop.

This can be a long post, but I am going to try and keep it short … mostly because the sun is coming out today and I want to take advantage of it to make progress on our cabinet. The bottom line is this:

  1. We shit in a bucket set in a simple wooden box. There is no smell, no flies and most importantly no sound of fresh water being flushed at the end.
  2. A bucket fills in about 4 days.
  3. We have numerous buckets so they can be emptied once every week or two.
  4. The buckets are dumped into a composting … structure.
  5. I do try to pee outside as much as possible … good for the plants and less weight to carry away (pee is surprisingly much heavier then poop).
  6. We dump all of our organic waste there too.
  7. The structure has two containers. One container is filled for a year and then left to rest for another year during which the second container is filled.
  8. In two years (actually 18 months as we’ve been active for 6 months) we will begin to harvest excellent fertilizer.

The choice to use composting toilets kept us on edge for many months while we were planning our house. Though it made sense and seemed like the simplest and most sustainable solution we were very disturbed by it. Ultimately the universe solved the dilemma for us by placing us in a situation where we had no alternative other then building and using a composting toilet.

It wasn’t as easy to build as it should be because, like almost everything else here in Romania, we had a hard time finding materials we needed to build it. We do not have access to affordable plywood. We could not find properly sized, proportioned and lidded buckets. We could not find a toilet seat that would fit and seal. Anything we do here that is outside the far-from-sustainable main-stream requires much effort, time and patience. We eventually found plastic buckets that fit (though they need to be carried carefully  because the lids cannot be fastened down). We built the toilet from sanded OSB. We just barely found a simple and cheap toilet seat that didn’t have raised notches that would prevent a seal between the seat. and bucket.

We have done (and continue to do) much research and have pretty much come to know most of the available alternate solutions. If money is not an issue then there are alternatives that remove the need to carry buckets of waste to the compost pile. But for us money is an issue and more importantly simplicity and self-build are core values. So honestly, even if money was not an issue, we would mostly likely still be using simple bucket-based composting systems.

If you want to know all you need to know (actually much more then you need to know) then all you need is the “Humanure Handbook“. Other then maybe curiosity you won’t need anything else besides this book (probably only a third of it will do).

I will write a separate post about our Humanure Hacienda – that “structure” where  we dump all of our waste. It too is taken from the Humanure Handbook.

As I make the final edits to this post I am smiling to myself  … it has been a process of maturity and expansion that brought me to the point where I can freely write about “pee and poop”. Somewhere in the history of society (at least those societies I have lived in) we took a wrong turn and moved away from practical honesty for the sake of some superficial social appearances. We all pee and poop and we all do so on the same planet that we all must continue to be able to inhabit for a long time. I know what happens with my shit … do you know what happens with yours?