Just really interested in it.
Welfare is really important to me and as much as aim to keep placid animals that are well handled and live in a stress free environment I feel the weak link in producing my own pork and lamb is the experience at the abattoir.
I use a 4th generation, local one that handles small numbers and wont do halal and opens their doors to regular EBLEX tours so they are probably as high welfare as you can get but I think that home dispatch would ensure that my animals were not exposed to the stress of commercial slaughter.
I understand from what I have read that I would need a licence and couldnt sell the meat if I dispatched at home which is part of what stops me. The other part I guess is not being sure about the whole process of bleeding, hanging, disposing of the waste etc so its great to find out more from someone who does it really.
The blood question was because in this country blood from abattoirs isnt available to the food chain so the local, home grown feel of black pudding produced in Yorkshire for example is undermined by the fact that they all use dried blood imported from spain
Your black pudding would be the real deal as well as making use of the pigs blood. Do you use the lambs blood in it too? Blood does of course make great fertilizer but I'm guessing that there are rules about splashing it over your hanging baskets.
[size=78%] [/size][/size][/size][size=78%] [/size][/size]What about the sheep skins? By disposing of the waste via an animal bi product company do you place it in a special bin for regular collection or phone us as and when you need it? [size=78%]