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Pork Chopped

Nick Miller, of Hartford, says he can’t remember a time before he has assisted during slaughter with his father, Chet Miller, of Norwich, right,  halving a pig for Jim Kennedy at his home in Hanover Center yesterday. Nick Miller is the third generation in his family to work in the business, traveling to farms where the animals are raised and using equipment fabricated by his grandfather. Kennedy, a wetlands scientist who raises chickens, ducks and geese as well, will take the meat to Green Mountain Smokehouse for butchering and keep it to eat throughout the year. (Valley News- James M. Patterson)

Nick Miller, of Hartford, says he can’t remember a time before he has assisted during slaughter with his father, Chet Miller, of Norwich, right, halving a pig for Jim Kennedy at his home in Hanover Center yesterday. Nick Miller is the third generation in his family to work in the business, traveling to farms where the animals are raised and using equipment fabricated by his grandfather. Kennedy, a wetlands scientist who raises chickens, ducks and geese as well, will take the meat to Green Mountain Smokehouse for butchering and keep it to eat throughout the year. (Valley News- James M. Patterson) Purchase photo reprints »

Nick Miller, of Hartford, says he can't remember a time before he has assisted during slaughter with his father, Chet Miller, of Noriwch, right, halving a pig for Jim Kennedy at his home in Hanover Center yesterday.

Nick Miller is the third generation in his family to work in the business, traveling to farms where the animals are raised and using equipment fabricated by his grandfather. Kennedy, a wetlands scientist who raises chickens, ducks and geese as well, will take the meat to Green Mountain Smokehouse for butchering and keep it to eat throughout the year.

Valley News - James M. Patterson