It took a bit of force, but I’d been lucky—well, skilled, let us say in all modesty—in placing the saw, and it took only a few minutes to haggle the head off. The last strands of muscle fiber parted and the massive head dropped the few inches to the tabletop with a thunk, limp ears quivering from the impact. I picked it up, estimating the weight at something like thirty pounds—but of course that included the tongue and jowls … I’d take those before setting the head to seethe for brawn … that could be done overnight, though, in the kitchen kettle … I must set the oatmeal to soak the night before, then I could warm the porridge in the ashes … or perhaps fry it with some dried apples?

I was sweating lightly from the work, a welcome relief from the chill. I got the feet off, tossed them into a small bucket to be pickled, then set aside the saw and chose the large knife with the serrated blade; even untanned, pig hide was tough. I was breathing heavily by the time I’d got the carcass half flayed, and, pausing to wipe my face on my apron, I lowered it to discover that Germain was still there, sitting on a cask of salt fish Jamie had got in trade from Georg Feinbeck, one of the Moravians from Salem.

“This isn’t a spectator sport, you know,” I said, and motioned to him to come and help. “Here, take this”—I gave him one of the smaller knives—“and pull back on the skin. You don’t really need to cut much, just use the blade to push the skin away from the body.”

“I ken how, Grannie,” he said patiently, taking the knife. “It’s the same as skinning a squirrel, only bigger.”

“To a point, yes,” I said, taking his wrist to readjust his aim. “But a squirrel, you’re skinning all of a piece, for the pelt. We need to take the hog’s hide off in pieces, but make sure the pieces are big enough to be useful—you can make a pair of shoes from the leather off one haunch.” I traced the line of the cuts, round the haunch, down the inside of the leg, and left him to it whilst I negotiated the forequarters.

We worked in silence for a few minutes—silence being rather uncharacteristic of Germain, but I thought him absorbed in his task—and then he stopped.

“Grannie …” he began, and something in his voice made me stop, too. I actually looked at him, for the first time since he’d come in, and I set down my knife.

“D’ye ken what voulez-vous coucher avec moi means?” he blurted. His face had been white and strained but flooded with color at this, making it fairly evident that he knew.

“Yes,” I said, as calmly as possible. “Did someone say that to you, sweetheart?” Who, I wondered. I hadn’t heard of a French-speaker anywhere in miles of the Ridge. And one who might—