The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: Mel on October 13, 2011, 05:37:36 pm
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Hi all :wave:
Gosh,am I excited! I get my first lot of pork back tomorrow! I visited the butcher today and he said he was quite impressed-for me being fresh to keeping pigs myself. He said there is only about half an inch of fat at most! He said this was very good. I saw some of the cuts and my word,I have never ever seen so many sausages in one place! :o
John has made me cumberland,linclon and pork & apple! :yum: I was overwhelmed at the sheer amount there is there,and he said it was only not quite half-he had another side to do today and then I shall be left with two for next week! :D
Pictures to follow,,,You all know how it feels surely,my oh my what a buzz!!! yipeee,hehe!! ;D ;D ;D ;D :pig: :pig: :pig: :pig: :farmer:
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Good for you, if you're excited now just wait until you taste it. ;D
Looking forward to seeing some photos.
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Leghorn,
That sounds fantastic. Pigs are going to be my first venture when I get my smallholding so its very interesting to hear what you get from the butchering. I'm looking forward to the pics and your post when you have your first taste.
Sally :)
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My goodness, we'd better get another freezer!! I have read all about the Kilos live and dead weight etc - but have no real idea what a whole pigs worth of sausages looks like ( I vaguely remember helping my mum and dad butcher half a pig on the kitchen table, but doing sausages sound like it increases the volume substantially)!! Congratulations, cant wait to see pics.
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It's making my mouth water... :yum:
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Aw, well done leghorn. You don't need us to tell you you've done a great job and how exciting it all is - but it's so much fun and so exciting you just want to know you've shared the news! I know!
Half an inch of fat is very impressive. I have a dream of getting my local butcher (who buys our commercial lambs and a neighbour's native breed cattle - but so far is not interested in free range pork...) to eventually buy some of my pork off me - he won't look at anything that isn't close to 12mm 'probe' (which is just under half an inch.)
So please tell : what were they (breed, gender), how old, how kept, how fed?
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Wow!!!!!!!!!!!!!!!!!!!!!!!! :wave:
What a lot of pork! lots of pictures,please please do tell me what you think.One boar was fatter than all the others -about a good 3/4 of an inch :-\ but the butcher says I am on to a winner?!
Saddleback cross Berkshire black Boars. Feed...To the book! Sow rolls and tons of vegetables and fruit!! Free range,played football with daily and plenty of fresh water.Culled at 7 months of age each weighing approx 85KG each. ;D
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And some more.....
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And more!
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Well done Leghorn all looks great. Pork for breakfast, lunch and tea then. ;D Was the 85 kg dead or live weight?
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:yum: :yum: :yum: :yum: :yum: :yum: :thumbsup:
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Leghorn,
It looks fabulous. Can I come to dinner? :thumbsup:
Sally
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Well done Leghorn all looks great. Pork for breakfast, lunch and tea then. ;D Was the 85 kg dead or live weight?
Hi Berkshire Boy,I measured them in at 85KG live weight.I have no idea of the conversion and is it not supposed to be on the carcass somewhere?
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Congratulations...you will never look back. :thumbsup: :thumbsup: :thumbsup:
May I make the odd suggestion that you now go and buy a pack of pork chops from Tescos (so you can cook them take one bite and throw the rest out....) to do a taste comparison!! When you do taste your home grown side by side with the supermarket type, the difference is astronomical :o :o
It is quite shocking! ;D ;D
Emma T
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Wow how many pigs do those crates of meat represent (re size of new freezer!!!)? Look so good!!
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Hi FiB,This is the meat from 2.5 Boars. I have to pick the remaining 1.5 next week.My chest freezer is now completely full,and it is not a small one,good job I am getting another from a friend over the weekend!
Pikilily.
I am sorry but I think I shall decline your advice,I stopped eating meat from the supermarkets a few years ago,I only buy from local farm shops-the other,you are right,it is disgusting!
Had sausages for lunch. :yum: absolute heaven! I am really impressed by the Butchers recipe. :yum: :yum: :yum: :yum: :yum: :yum: :yum: ;D
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Good on yer!! :thumbsup: :thumbsup: :thumbsup:
Emma T
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Hi
I have just seen your photo's of your meat - it looks absolutely amazing - well done!
Can you tell me roughly how much weight of meat you got per pig please?
I am selling half or whole pigs and want to give an average amount of meat that will be on each pig.. so I can advertise honestly. Am due to take my first pigs soon.
Thanks
Amanda
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Amanda what you are asking is impossible what weight of meat somebody else gets is irrelevant to your pigs unless they weigh exactly the same the best thing to do is weigh your pigs and give an estimate when the carcasses come back from the slaughter house the carcase weight should be stamped on it or they will tell you then you have to deduct if you are selling boned out :farmer:
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Amanda what you are asking is impossible what weight of meat somebody else gets is irrelevant to your pigs unless they weigh exactly the same the best thing to do is weigh your pigs and give an estimate when the carcasses come back from the slaughter house the carcase weight should be stamped on it or they will tell you then you have to deduct if you are selling boned out :farmer:
spot on robert
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Hi Leghorn
Looks like you've done an absolutely cracking job in raising your pigs - well done! Great to share your success with others too - I love a good news story.
You certainly won't starve over the coming months (and months, and months and ........)!
ENJOY!
Dee
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hi amanda
we sell ours as 1/2 a pig
no worries regarding wrong weights
we weighed the meat in the boxes when its back to make sure the prices weren't over the top (never are and always get a very good deal!!
customers come back for more.....
Mx :pig: :yum: :pig: