[TheSmilingSheep]

Apologies for reminder of the 'end game' for some of us pig keepers..... but I'm really interested to know other's experience of the best length of time to hang pork before butchering...

In our first year they hung for 10 days (delicious), second year we think was longer than 10 days (also delicious), this year we're probably using a different abattoir and they've said no point hanging for more than 7 days.....

So, what does the 'voice of TAS' say is best......?

[SallyintNorth]

My opinion is that 7 days for pork is plenty - but you would notice less than that.  But TBH, that's gut feel and my butcher's advice.  I have had beautiful pork that'd hung for longer, but I am sure that the flavour would have been just as good at 7 days.  Breed and feeding are more important beyond that.

[oaklandspigs]

Pork needs a day to 'set up'  - that is to become firm enough to be easy to butcher.

Beef benefits from being hung as a process called proteolysis tenderizes the carcasses -  nowadays it is popular to hang to 21 or even 28 days.

Lamb - young lambs don't really benefit, but hoggets should be hung for a week.  We only eat hogget here - best meat !

There is very little evidence of the same kind of proteolytic action taking place in hanging pig carcasses, and the general opinion is that you can butcher pork after 24 hours, and it doesn't benefit from being hung longer.

BUT it also does no harm to hang for up to 21 days, so if your butcher can't cut immediately don't worry.

Some people do think that pork should be aged, but taste and texture are very subjective !

[hughesy]

The problem with hanging pork for more than a few days to a week is that that wonderful skin which we need as part of the finished cooked product will deteriorate. Either it will dry up and go hard in a draughty chiller, or it will start to get slimy and smelly if the atmosphere is too moist. As said above a pig carcass needs to set for a day or two but then get on with it I say.

[oaklandspigs]

I've not experienced any issues with skin deterioration, but I use a good butcher who knows his stuff, and will hang correctly.

[waterbuffalofarmer]

Temperature in the room where it hangs is crucial too, not too warm but nicely chilled

[hughesy]

When I refer to hanging I assume it is in a chiller. Hanging pork at ambient temperature would result in some pretty smelly stuff pretty quickly.

[farmers wife]

The best pork we have had has hung in our fridge for 7 days even though the abattoir owner said it was dangerous due to bacteria?  The last pig he did for us was killed and picked up two days later still floppy and not good.

[TheSmilingSheep]

Thanks all.  Well, for various reasons we're going for a week this year... Have high hopes....