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| Since you'll be raising hogs, maybe keep your wood and cold smoke Morteau sausages with it. It's truly the best cooking sausage in the world, very juicy and with a special smoky flavor from conifer sawdust. They use spruce, fir tree and juniper sawdust for 2-3 days, but pine might work as well or create your own smoked sausage specialty: https://en.wikipedia.org/wiki/Morteau_sausage
These hogs are traditionally fed with grain cooked in the whey waste from the dairies.
The Montbéliard sausage is a smaller and slightly less smoked sausage, comes second top of my list, kielbasa lies somewhere at the bottom...
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Anyone sell trees?
