Last thoughts on a dead pig. (Ed’s Diner)

Driving from the slaughterhouse in Kapowsin to Cheryl Ouellette’s farm in Summit one morning this month, it barely registered: dinner – 90 pounds of whole pig, freshly killed and USDA approved — was riding in the jump seat behind me.

On the way to the slaughterhouse two hours earlier, the pig, then 160 pounds and breathing, rode in a wooden crate in the back of Ouellette’s red Dodge pick-up truck. Now, with hair, blood and entrails removed, the pig, now pork, was wrapped in plastic and stuffed in a cardboard box about the size of a bag of golf clubs.