8. That'll do, pig
8. That'll do, pig (Image 8 of 8)
It takes 30 minutes of careful cutting for Gordon to remove the skin from the freshly killed hog.
With the skin off, the carcass is more recognisable to Gordon as a mountain of meat.
"I'm amazed how dark it is," he says as he potters on with his al fresco butchery.
Gordon takes the fruits of his morning's labour to cook up a fresh feast of marinated fillet and hog loin, barbecue spare ribs and coleslaw for the hungry soldiers.
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