[joyfull]

Wow, hope the freezer you bought is big enough (and the floor it stands on is strong enough), almost 1/4 tonne is a heck of a lot of pork  . Lucky relatives you have there, pork from free ranging happy pigs.

[kitkat]

take a photo please when you get it back so we can see how much there is, we'll all be sat at our puters dribbling
   Seems to take a long time to get it back though doesn't it?

[SMD66]

WOW that's a lot of pork.  Our biggest weighed in at 72kg dead weight with 9mm back fat.
I personally prefer about that amount of fat, maybe just a bit more.  
I am sure yours will taste delicious.  Well done, wonder if you'll still love pork tho in a yrs time!  

It does take time to get it back, ours was the same, at least it is stored at a very low temp so no problem with the meat.

[Roughlee Handled]

...............we'll all be sat at our puters dribbling ..................

I thought you were all mentally disturbed on here, and now I have confirmation.

[kitkat]

Erm, pot, kettle , black me thinks ?

[Roughlee Handled]

What EVEEEEEEEEEEEEEEEEEEEEEEEEEEER

[SarahJC]

Hello pig and errrr pig......

I'm loving the colour co-ordination with the bucket, pigs and your stars. You should be a interior designer 

Mentally disturbed? Don't know what you mean?

Oink oink oink  ..................

[Roughlee Handled]

I was always a perfectly sane at school wasn't I Sarah.
Oh but after you last post you a probably not the best person to be vouching  for me.
And it was not a school for the mentally disturbed either.

 

[SarahJC]

Stuart and myself are perfectly sane. My previous post must have been a blip. Can't vouch for how the other children grew up though. 

[Ice]

Stuart and myself are perfectly sane. My previous post must have been a blip. Can't vouch for how the other children grew up though. 

I would imagine they wwere deeply traumatised.

[SarahJC]

I was the traumatised one 

Not by Stuart  He was a lovely boy - honest

[Roughlee Handled]

We have had one pig back.  OMG OMG OMG.
There is so much pork. 
Forgot to ask for loins to be boned!! (contains back bone)
Belly pork  loads.

ER I got me self a 13.3 CU.FT  Feezer about a third full.

[Roughlee Handled]

Oh and taste is good.

mmmmmmm

Chops thick.



Fat ....... an inch then the rind. Photos of the meat to come.  Also going to write some tips on what not to do.

[John]

My first job was on the cooked meats counter of a shop and I learned to bone gammon and bacon joints. You need a very sharp knife, sharpening steel, 5 packs blue plasters and full first aid kit for real accidents 

Are you going to bacon?

[Daftodil]

Ok Roughlee we "weighed" our two pigs whilst they were eating (with a tape measure from my sewing box) and they are 152lb and 145lb (last week). Hubby has now booked a day off in early December to take them "away". I have booked a family member for the following weekend to come and help butcher, sausage make, bacon make and joint a few bits. I reckon they should have put on the 20 odd pounds by then to bring to the 170lb recommended weight.  In case anyone is interested I have found another good site for info and products for making sausages and bacon - it has forums and links just like this one (so now instead of spending an hour or so reading evrything on this site I can spend a whole afternoon on both sites - wonder when I'll feed the pigs and chickens )site is http://www.sausagemaking.org/