The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: harry on October 05, 2011, 01:30:16 pm
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do pigs benifit from hanging for 2 -3 weeks as in beef etc.
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Definitely. 10 days min.
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well the guy from qms at last fridays meeting said no :farmer:
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I would say they need to be hung, but a couple of days in a chill usually does fine. Most we've ever let them hang for is 5 days. The butchery demonstrator at a recent course I went on said the same, no real benefit in letting them hang longer and more of a bacteria worry too. But everyone has their own way of doing it ;)
HTH
Karen :wave:
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Have seen both opinions.
Pigs definately benefit from being hung for a couple of days, helps the meat set-up, and makes easier to cut.
They certainly don't get any worse for being hung longer, so don't panic if your butcher can't cut it for a week or two (as long as it's in his chill room).
Some people like Sally do swear that it improves the flavour.
It would be an interesting experiment to butcher one side after 2 days and then freeze it, hang the other side for two weeks then butcher and freeze it (so both are equal). Then unfreeze and blind taste. Maybe one day when she lets me retire I may try it !!
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Harry maybe you will find this interesting, I was always under the impression pork doesn't benefit from hanging unlike lamb and beef
http://www.thepigsite.com/articles/6/production-management/2364/ageing-and-the-impact-on-meat-quality (http://www.thepigsite.com/articles/6/production-management/2364/ageing-and-the-impact-on-meat-quality)