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Eve, if you're reluctant to skin the marmot, or feel that you don't have the technique, why not go down to the store, buy a whole fresh chicken, and skin that? Almost exactly the same deal in terms of tissue layers & feel. Use a scalpel or XActo knife instead of regular kitchen utensils. And unlike the 'hog, you CAN safely eat the chicken afterwards. Go for it! -- Dr. Deb > Hello All, > > Thank you very much for all your kind, supportive and informative > replies to my query. > > I'm wondering if I should quit this volunteer archaeologist schtick and > just stick to knitting! > > Hoggie is now in the freezer and I will consult with my vet. In the > meantime, all your responses will be filed. I now feel challenged to do > my first skinning a butchering, but think a little more preparation than > digging out my cutting board and mat knife may be in order. > > Eve > > >