I check the skins. We salted them right after the slaughter. After a week or so, you’re supposed to check on them to see whether they need more salt. The fat mustn’t be allowed to go rancid. The real slaughterman was really good at skinning; it’s a tricky task. It’s easy to accidentally make holes. You can’t really see how well we’ve done. We’ll see when we get to the tannery.