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Author Topic: pork or bacon pig?  (Read 3111 times)

baconcurer

  • Joined Nov 2011
pork or bacon pig?
« on: November 26, 2011, 09:51:11 am »
I have 5 saddleback pigs due to go to the abbatoir shortly,they weigh probably around 90 -100 kg each.What is the difference between a bacon or pork pig?Taste or just size?

JulieS

  • Joined Mar 2009
  • Devon - EX39 5RF
    • Ford Mill Farm
Re: pork or bacon pig?
« Reply #1 on: November 26, 2011, 10:05:01 am »
It's the size. 

At the weight yours are you should get some nice sized rashers of bacon.

 :)
Pedigree GOS Pigs and Butchery for Smallholders.

Blonde

  • Joined Mar 2011
Re: pork or bacon pig?
« Reply #2 on: November 26, 2011, 10:11:23 am »
I have 5 saddleback pigs due to go to the abbatoir shortly,they weigh probably around 90 -100 kg each.What is the difference between a bacon or pork pig?Taste or just size?
pork ranges between    60 - 70 kg and bacon ranges between 90 - 115 kg.   

Sylvia

  • Joined Aug 2009
Re: pork or bacon pig?
« Reply #3 on: November 26, 2011, 01:22:12 pm »
Though you can "bacon" porkers and "pork" baconers. I find it largely depends on what time you have to process your meat. :pig:

Barrett

  • Joined Jun 2011
  • North Somerset
Re: pork or bacon pig?
« Reply #4 on: November 26, 2011, 01:35:59 pm »
Does bacon always come from the back of the pig, as my butcher uses the ham I think from the back legs so my bacon looks round rather than long.

robert waddell

  • Guest
Re: pork or bacon pig?
« Reply #5 on: November 26, 2011, 01:38:06 pm »
once again it is a tradition thing      lambs go at 42 kilos  porkers=60-75 kilos cutters=76-85 kilos baconers= 86-104    you can do what you want at what weight     the bigger the pig the more meat of any description and the lighter the pig the less meat :farmer:

robert waddell

  • Guest
Re: pork or bacon pig?
« Reply #6 on: November 26, 2011, 01:39:36 pm »
bacon comes from the belly over the ribs     but you can take it from any part :farmer:

baconcurer

  • Joined Nov 2011
Re: pork or bacon pig?
« Reply #7 on: November 26, 2011, 02:13:49 pm »
Thank you all for your replies,the consensus seems to be as I thought, it's down to weight and perhaps the size of joints.

princesspiggy

  • Guest
Re: pork or bacon pig?
« Reply #8 on: November 26, 2011, 08:38:51 pm »
our butcher is making bacon from the whole unboned loin, and only this. he is vacuum wrapping it with dry cure, so it can eaten 8 days min after we get it. that is the only cut he will do. they are 6 mths.
will let u know the results.

we asked another 2 butchers first and they refused to cure cos apparently they only cut fresh pork, and anything they sell in their (small independent) shops that is cured - is imported from denmark!


 

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