Allotment Gardening Advice Help Chat
Poultry and Pets => Pets without Feathers => Topic started by: Daftodil on December 18, 2009, 10:13
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As a first timer to keeping pigs - could we take them to the abbatoir or not was the big question. Well we got our answer at the beginning of December - Yes. It was a sad day, but they were so good and did not show us up in front of the "farmers" and were so relaxed (and sleepy). Everyone there was very freindly and we all looked at everyone elses and asked what breeds and crosses are yours, how old are they etc. I have to say ours were a little larger than most there, but one "older" farmers wife said that was how she would like them if she was keeping them for herself, but the market dictates a smaller pig (less fat) for selling on. We collected them a few days later (just cut in half) and again the abbatoir staff were very helpful and put them in very large plastic bags before loading them in to the back of the car.
I had persuaded my brother, an ex butcher, to come down for the weekend and prepare them for the freezer. We now have joints, chops, bellypork, sausages, burgers in the freezer. I am also making bacon and hams. We have had one of the smaller hams and it was very tasty, sausages and chops also delicious AND with brilliant crackling. :happy:
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sounds yummy - just lurve crackling :D :D
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There is nothing that beats home produced pork. Lucky you having an ex butcher in the family.
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Well done Daftodil. We raise pigs too, it's Very rewarding isn't it! :tongue2:
You are lucky to have a butcher in the family, ours isn't as prompt as we would like but it's a bit of hobson's choice where we live. We plan to do a pig butchery course and maybe do our own next time.
I trust you will be getting some more and doing it again? We plan to get our next weaners in March/April.
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Yes, I am very lucky. We, well me anyway are hoping to get our next couple toward the end of April. My OH is still very sad :mellow:- but they were definately HIS girls. I can recommend the Traditional sausage mix from www.sausagemaking.org and from the sample I have had this morning the "smoked dry cure" mix to make bacon with seems to be a success. It is very quiet down in their field though, we are going to give their home to the chickens for the next couple of months once we have made it a little more secure so that should bring it back to life down there. Will let you know what we get in the spring.