Been away from here for a couple of months, so much going on with renovating the house, running off and getting married and also preparing for our site opening.
The pigs have been in the freezer for a while now and we've been thoroughly enjoying the fruits of our labours. It's been really interesting tasting the difference between shop bought pork, even really well sourced local stuff, and our home raised meat.
I've always been a bit of a Jack Spratt, never liked fat much. The first time we cooked some chops, well, the taste of the fat was so sweet. My wife and I just looked at each other and both said 'we're never going to go back to buying it, are we'.
However, I think I slightly underestimated just how big a volume two pigs take up and we are definitely going to need more freezers as we're going to raise 4 this year, two to pork weight and two to bacon, so we have plenty to sell to customers staying with us.
Now, I really must go and look up HFW's recipes to use up the heads, trotters, ears etc and how to make proper pork scratchings as I need to free up some space for some more venison.