Nothing like some good pig cracklins for lunch. The pig is uncooked and they use a blow torch to fry the hair off and make the skin crispy. He says it needs to be a young pig like this six month old, or the skin is too tough.

Those brown lines in the far valley is the dirt road we will be on. It took well over a couple hours to get there. A drop of about 7k feet.It was switchbacks almost the entire way down