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We've got fish
We've set traps.
Big game is more of hassle than a prize, really.

We hang the boar up to drain
It's... bigger than it first looks.
Now we have to gut and clean the animal.

We didn't really do this with the last pig we caught
Just gutted it and roasted whole
It was a fairly small animal.
We just threw away the organs
Lechon with crispy skin.
That was really good.

Okay, time to cut its belly open
And the smell suddenly hits me.
Despite being dead, for some reason
body temperature has risen.

I should have dressed the meat as soon as possible,
removed the stomach and internal organs on the field.
Now I can only hope it hasn't spoiled too much.

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Last update on March 23, 5:40 pm by Carlo Marco.
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