Our 4 GOS boars went to slaughter in the last 3 weeks - 2 one week, then the other 2 the week after - we have ended up with about 240kg of meat.... the freezer is groaning!
I went to the abattoir to check up on what they wanted - the pigs needed to be slapmarked (our pigs were all for home consumption) and apart from the Animal movement forms I also had to fill out a Food Chain Information form and a Consignment form - but the people at the abattoir couldn't have been more helpful so Isuggest you ask them.
Our first 2 pigs we had butchered into leg and shoulder joints (boned) 2kg sizes, chops, and belly strips - the meat from trimmings and the cheeks were made into sausages (about 2 kg)
The 2nd 2 pigs we have had 2 sides cured for bacon, 2 hams taken for curing, bone-in joints shoulder and other 2 legs, rolled belly roast, 2 loin racks (BIG mistake - there are only 2 of us and a rack consists of 12 chops...) spare rib rack, chops and belly strips again.
We have been making sausages from the belly strips, and I made pate from the livers.
Tish