I wouldn't like to have to take on two at once. Pigs, that is. My experience is pretty well limited to sheep,and a very occasional beef. It takes a mighty big sheep to equal a bacon-weight pig. I've met them (100kg sheep), I've stood in awe and amazement, but no way would I choose to butcher them if I had my druthers. And sheep you can skin. Got to admit I'd be inclined to skin pigs too. I like skin on hams and bacon, but you can make things with tanned pigskin, and you don't have to scald-and-scrape.
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