We can butcher pigs and cows. Everyone likes bacon and steaks and kebabs. We have a wine cellar for aging grape juice into something better. Why not a smokehouse that uses wood or maybe we have the choice to cut down apple trees for applewood to smoke applewood hams and beef. Just a late game thing. Maybe a new recipe that uses smoked pork for the “pulled Bork sandwich” that gives a bonus to the next fruit harvest.
Submitted on Sep 1st 2026 by Briggan