The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: Cran on October 17, 2013, 12:18:04 pm
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Out two boys are coming to end of their cycle here, both are 24 weeks old and around 65 kg. I'm thinking another 4 weeks or so and away they go. Question is what way to get them done, Ham or Pork????
They're going to be split between 3 freezers, but can you freeze Ham/bacon or better just getting couple of hams and rest as pork very confused ???
Any advice greatly appreciated.......
C
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We've had pigs for the last 4 years. We generally take them through to about 7 months old and dead weights have been between 62 and 87kg. We have had the carcasses cut to include pork, sausages, ham and bacon.
It isn't a case of either/or pork/ham, it depends on what you want.
We have had no problems whatsoever freezing both fresh pork and cured ham/bacon.
HTH
Tish
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Go for a little bit of everything.
Then you will know what to get more of next time.
Nothing wrong with freezxing bacon either
good luck
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Freezing ham and bacon is fine
we slice and freeze bacon in 8 slice freezer bags
We cure, cook, cut into slices and freeze ham - into typically 4 slices to a bag. Then just unfreeze for sandwiches or that salad - it's great!
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Yep - cook the hams, cut it and freeze in the portion size you want. We do the same with the bacon we make.
This subject comes up now and again and I would strongley suggest that you read up and list the anatomy against cuts. A half of pig is essentially cut into fore-middle and rear with the tenderloin, liver, kidneys and heart removed before. for example - A shoulder/neck joint is massive and can be cut into joints ( on and off the bone),steaks and is ideal for sausage ( 80% meat - 20% fat typically).
Each section can be cut in different ways - so if you don't want too many chops or ribs then you can ask for bonned loin roast, steaks or go full on with different bacon cuts.
Seriousley I would list things as sadley others here have questioned what their butcher has given them in terms of missing offal,cuts and sausage quantity. OR - buy a set of knives and do it yourself - it is not rocket science and such a revelation how much good trimmings can be used in sausage. Good luck.
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Yeah, best to learn the anatomy and how a butcher would cut. There are resources on line like these:
QMS Scotland - have videos of cutting beef, pork and lamb
http://www.qmscotland.co.uk/index.php?option=com_content&view=article&id=112&Itemid=65 (http://www.qmscotland.co.uk/index.php?option=com_content&view=article&id=112&Itemid=65)
BPEX - Pork Cutting Specs
http://www.bpex.org.uk/cutting-specification/files/assets/seo/page1.html (http://www.bpex.org.uk/cutting-specification/files/assets/seo/page1.html)
(BPEX website is a bit rubbish for finding things and I'm not sure this link works properly as it's not showing the pictures for me - but get in touch with them and they should be able to provide the pukka PDF version)
And, not pigs but whilst we are on the subject of cutting :) ...
Eblex Cutting Guides (Beef & Lamb)
http://www.eblextrade.co.uk/cutting-specifications (http://www.eblextrade.co.uk/cutting-specifications)