I'm really hoping this pig turns out OK. Several signs point toward horrible tasting pork, and it's our first home-raised pig. I was moving some 3-month-old potbelly piglets yesterday, herding them to another pen, and one had a heart attack (I think) and died. He was about 40 pounds. I hadn't planned to butcher for another couple of months, but didn't just want to dig a hole and bury him. He'd been eating milk, corn, hog grower and beet pulp for the past month or so. Anyway, for a couple of minutes, he kept looking as though he might make it, but he didn't. As soon as I could see he was dead, I lifted him by the heels and took him back to the house. I had to lay him down for a few seconds to go get a knife, but I laid him head downward. Then I cut into his throat about where you're supposed to and hung him up by his heels again (baling twine through back tendons - I just didn't have a proper gambel setup available, alas). A good bit of blood came out, but not all in a gush. Still, there was quite a bit when he finally stopped dripping. Then, because I was late for work, I skinned him, then gutted him. There was a LOT of wasted fat, which is a shame, but I just couldn't seem to get the technique for getting all the skin and little or no fat. The meat looked clear, no bruises or collected blood. I plan to keep him in the fridge for three or four days before I finish cutting him up. So is he going to taste awful? (Stressful death, to say the least, and not immediate sticking, heart had stopped.) Does anyone have any suggestions for aging, or further processing? Or should I just cut my losses and bury the lot?