Pig processingRSS feed

Posted: Tuesday 19 September, 2006

by Dan at 9:41pm in Pigs 6 comments Add your own

On Thursday we got our latest pigs back from the butcher, having taken them to the abattoir for slaughter on the previous Tuesday. So for the past 5 days I've been chopping, mincing and salting pork from dawn to dusk. Well, not quite, but at times it's seemed that way.

This year we decided to make our own sausages, so the butcher provided us with all of the trimmings fresh and unfrozen. I prepared the trimmings on Friday night and minced up a pound for us to test some recipes. I fried up small patties of each, and we had them on rolls. We tried plain pork, pork and chive, white pepper and hot and spicy. The clear winners were pork and chive and white pepper.

Mmm, sausage

So on Saturday R and I spent the best part of the day in the kitchen making the pork and chive and white pepper sausages, and we also made boudin blanc. This is a large pudding made with chicken, pork (lean and fat), breadcrumbs, cream, onions, white pepper and all spice. The puddings are gently poached for about 20 minutes, allowed to cool for 24 hours, then fried and traditionally served with fried apple rings. We've frozen ours and will try them later this week, but they smelled very appetising when poaching.

We also had two fresh whole bellies, weighing about 16lb each, for bacon (the picture below shows two quarters of a single belly). These have been prepared over the past 5 days with a very simple dry cure of salt and saltpetre, and are currently hung drying in our garage. Later this week I'll fire up the smoker and they will get at least 24 hours over oak smoke, producing (we hope) the most wonderful bacon.

One day this will be bacon

I'll be updating the pig articles over the coming weeks with details of the sausages, boudin blanc and bacon, and the results of some planned smoking experiments, including eggs.



Thursday 21 September, 2006 at 9:00am

My mouth's watering now, I can eat pork until it comes out of my ears! That pork roll looks delicious :-)


Thursday 21 September, 2006 at 10:26pm

They were yum, but we ate so many we couldn't face pork at all this week!

Alan Lyons

Saturday 23 September, 2006 at 10:52am

hi Dan, looks great congratulations. our 4 tamworth x pigs went off last week and are due back monday; somewhat more processed than yours this time, but we will, I think have quite a few legs to cure hang ala hugh's Pig in a day DVD. we'll be using an old sausage recipe book from an american friend of ours. I cant wait to taste home grown pork I have heard so much about it.


Sunday 24 September, 2006 at 6:09am



Sunday 24 September, 2006 at 10:33am

@Alan: Hope you enjoy it as much as we do.

@Jo: Thanks for your considered, insightful contribution.


Sunday 1 October, 2006 at 12:27am

looking really yummy!! Jo should go boil her head!!

we didnt have pigs this year as too much in the freezer to use up, but going to have plenty of beef in the near future when our highland/dexter stear goes down the road! also going to have to do something with the extra lambs/gimmers, guess its a meat pack for christmas pressies this year!!


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