Author Topic: First pig rearing a success :) (Read 2278 times)

greengumbo · « **on:** October 16, 2015, 02:41:41 pm »

Well thats the end of our piggy year when the final 2 go off to the abattoir next wednesday.

Really straightforward keeping them and lovely animals. The boar went off a few weeks back and weighed in at a hefty 115kg yielding 85kg deadweight meat. We did the butchery ourselves at home and found it great fun and a real experience. He was not tainted and had a perfect amount of fat. Could not help cook up a few wee slices and it tasted delicious.

Will be preparing an air-dried ham from one of the girls and making bacon, chorizo etc so will be after some advice no doubt !

Hopefully will get a few more weaners in next year

Thanks for all the advice, especially when one of them was poorly. I can't believe how big they grew.

pharnorth · « **Reply #1 on:** October 16, 2015, 03:10:17 pm »

Well done. We are just finishing year 3 and it is very satisfying. I had some bacon in one of Gordon Ramseys restaurants on Wednesday it was nearly as good as mine.

Bionic · « **Reply #2 on:** October 16, 2015, 04:58:49 pm »

Our 3rd lot go off on 28th Oct. There is nothing like your own pork and the crackling is heaven
Enjoy

Caroline1 · « **Reply #3 on:** October 16, 2015, 09:58:00 pm »

Congrats my second lot go next month and planning to be a bit more creative with the meat this time. Nothing beats your own home grown produce

Victorian Farmer · « **Reply #4 on:** October 16, 2015, 10:04:51 pm »

I made apple burgers and pork and apple sosige

Bionic · « **Reply #5 on:** October 17, 2015, 09:00:47 am »

VF, I am planning on doing that too this time. Do you have any recipes to share?

Victorian Farmer · « **Reply #6 on:** October 17, 2015, 11:51:49 am »

No we got apple's and crushed them dawn and used since then iv found black pudding is a good one as well as tomato and haggis. Next time I'm taking 4 legs and turning it all in to sossage.