I see! It is, indeed, not the most efficient way to communicate. I think you can view the whole conversation, but only if you click on the "View Thread" tab which is visible beneath every entry, and only if you click on it before you go to add your comment. Confusing, eh?
So, no pig has been ordered thus far. I was planning on doing it today. So I have enough people, including you, to share 2 pigs (all but your half butchered and wrapped, but not smoked). This is the reason I don't think I'll have room to pick up a 1/2 carcass, since I'll probably need two coolers for the remaining 1.5 pigs.
If all this makes sense, give me your ok and I will make the call to Mark right away. Upon doing that, I will contact you once more to let you know when the pig(s) will be ready for pick up and what the procedure of payment will be. Of course, I will figure in that you are paying for the hung weight of half a pig only (no butchering fees, etc.). If this is ok, send me one last email to confirm, or call me at (510) 599-5112. That might be easier, no?
Sorry for all the confusion, Peter. We'll have our pig yet.
I'm not sure if you got my last message, and want to be sure that you're ok picking up your half pig in Petaluma before I place the order tomorrow. If I don't hear from you, I'm not going to place the order since I don't have the means for pay for and store that half. Please get back to me asap.
We're still on for ordering pig next week, but I wanted to let you know that I will need you to pick up your half at the butchers in Petaluma as I'm now ordering two pigs and don't have room for an un-cut half in my car. Please let me know if this affects your order or not. Thanks.
I just contacted the rancher at Devil's Gulch and he assured me that we could get our hog at the end of the month. When do you need to have yours? Let me know and I will place the order accordingly. The pigs are usually delivered to be killed and processed on a Thursday and hung over the weekend, so take that into account.
Yes, and I could butcher meat for other people too. I'm a chef and have some experience with this so if it save folks a little money I'm more than happy to do the butchering. But I definitely want to cut up my own hog.