The Accidental Smallholder Forum

Community => Coffee Lounge => Topic started by: The Woodsiders on June 09, 2014, 07:59:47 pm

Title: Butchery Question
Post by: The Woodsiders on June 09, 2014, 07:59:47 pm

Hi I would like some advice please, I have a Mangalitza /middle White cross going off to the abattoir on Monday, we normally just have a split pig to take to our butcher for joints etc. this time we want to have a go at Chorizo, Salami etc. Can anyone let me know if we have to have it butchered any special way, your help /advice would be appreciated.

Thanks
Mark

Title: Re: Butchery Question
Post by: john and helen on June 09, 2014, 08:13:11 pm

https://www.youtube.com/watch?v=M1RgwIPxkgQ (https://www.youtube.com/watch?v=M1RgwIPxkgQ)