The Accidental Smallholder Forum

Livestock => Pigs => Topic started by: paulsou on August 31, 2009, 10:14:00 am

Title: What to ask for???
Post by: paulsou on August 31, 2009, 10:14:00 am

My 2 saddlebacks are hanging at the butchers ready for cutting, what is the best way to have the butcher cut up the half pigs? this is first time i have done this so i am not sure what to ask for! Has anybody got a list to give me an idea??

Title: Re: What to ask for???
Post by: vickylouxx on August 31, 2009, 10:43:36 am

hi no idea what to ask for as i don't have any pigs yet, but can i ask how much it cost to have the butcher cut your pork up please and how is the slaughter so i can add all in before i buy my pigs thank you Vicky

Title: Re: What to ask for???
Post by: JulieS on August 31, 2009, 11:53:28 am

Just about to send my first pigs (GOS) off next Tuesday.....3 boars.

The price for kill and cut (basic cuts) is £37 here (Devon).

They will cut and prepare anything I want, but obviously boning etc will put an extra cost on.

Will be interesting to find out costs from other people here, and whether any particular cuts are more popular than others.

Title: Re: What to ask for???
Post by: Rosemary on August 31, 2009, 02:13:43 pm

The next CSSA meeting will have a session on what to ask for in sheep and pig butchery. Our Treasurer, Andrew, used to be a butcher so he's het.

Title: Re: What to ask for???
Post by: kazschow on August 31, 2009, 03:35:00 pm

Can I ask what the CSSA is ?

Title: Re: What to ask for???
Post by: HappyHippy on August 31, 2009, 04:05:21 pm

Central Scotland Smallholders Association  ;)

Title: Re: What to ask for???
Post by: Hilarysmum on August 31, 2009, 05:26:34 pm

2 pigs assuming you will want to make some bacon, ham and sausages. 

Pig 1 
Loin done as chops.  End of loin as steaks.
Shoulder boned out as a joint/ or as shoulder steaks.
Leg cut in 2 or 3 joints (can be boned out but not necessary)
Belly boned out, cut into 2 or three (fantastic on the barbie or just thrown into a hot oven)

Pig 2
Side 1:
Loin skinned and boned, cut into 2 or 3 for bacon.
Belly, skined and boned, cut into 2 for bacon
Shoulder boned out to make a shoulder ham.
Leg boned out to make a ham.

Side 2
Loin boned and rolled as a superb joint
Belly, shoulder and any bits minced for sausages
Leg cut into 2 for roasting joints.


Alternatives:
Shoulders can be minced for sausages/pork mince/
or cubed for casserole pork.

Belly boned and rolled can be stuffed for a superb roast

Heads cut in half for pate.  Dont forget liver pate too.
Use trotters for tasty sweet and sour dishes.  Or boil for hours on the range for gelatine for the pork pies.

Title: Re: What to ask for???
Post by: JulieS on August 31, 2009, 08:05:20 pm

That's fantastic Hilarysmum, just what I needed.  Thank you.

Title: Re: What to ask for???
Post by: Higgins11 on September 01, 2009, 02:25:53 am

heads cut in half?

Title: Re: What to ask for???
Post by: Hilarysmum on September 01, 2009, 07:14:32 am

Julie S you're welcome.

Higgins 11 - yes it makes it easier to get them in the pot and they cook quicker.   Here its made into a pate.