Hi there.
A bit of an odd one - but thought that I would put up a post to see if anyone had any thoughts or advice.
I work in the Caribbean where fresh pork is pretty much non existent.
It has come to light that a local farmer here does breed pigs and is prepared to sell one to us for slaughter for onward transmission to my (and other pork starved friends) oven.
I have tried to do some research, but have been unable to find any advice on how soon after a pig can be butchered once it has been slaughtered. My main concern is that due to the high temperatures / humidity here, that the carcass will deteriorate (complete lack of large cold storage available) quickly and therefore be rendered inedibile if I have to wait for a period of time from after slaughter before it is ready for butchering.
Any advice would be much appreciated....