My pigs are due to go off at the beginning of Oct and I am trying to decide what I want from the abattoir in the way of butchering.
I want to cure the leg, or part of it to make a nice gammon joint for christmas. How much do you get in one leg? I want a reasonable size gammon joint but a whole leg would be too much. Can you get 2, or more joints from one leg?
I know I want some baby back ribs and some loin joint. Will I also get some chops?
I want a fair bit of mince for sausage making, where does that come from, the shoulder?
I want some meat for salami making too.
I am worried that I am either asking for the same bits of meat more than once, or not covering some of the pieces of meat at all.
Anyone got a list for the butcher that works well?