The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: davie87 on September 01, 2020, 03:42:09 pm
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hi everyone, im new to being registered but have been reading the site for over a year now!
I have 4 pigs who are coming up to slaughter weight.
Can anyone help or explain the response i have been given by the abbatoir-
"We do basic butcher here on site – so a pig would be – 4’s of pork, loins, belly, leg."
What is also the difference between kill, dress and cut?
Thanks for any help or information that can be provided.
Thanks
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Hello and welcome. :)
There are a couple of guides on the site that might help:
https://www.accidentalsmallholder.net/livestock/pigs/processing-and-selling-pig-meat/ (https://www.accidentalsmallholder.net/livestock/pigs/processing-and-selling-pig-meat/)
https://www.accidentalsmallholder.net/livestock/pigs/butchering-pigs/ (https://www.accidentalsmallholder.net/livestock/pigs/butchering-pigs/)
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They mean that they will do all the pigs the same. Their basic cut is shoulder, loins, belly and legs so I would expect shoulder joints, chops, roasting joints and strips of belly pork. This is what our abattoir does. Our butcher does a different cut so we can have joints from the loins instead of chops, we get pork steaks and he can dice or mince shoulders.
I would suggest you talk to the abattoir because nothing is a given in these places. And give some thought to want you want. Maybe send in one pig first as a trial run. Always write down what you want and give it to them.
Think about -
Shoulders - do you want them boned and rolled in joints or did you want sausage, dice or cubed?
Loins (upper middle section of pig) chops or loin joints
Legs (two on a pig, back ones) roasting joints.
Belly - strips, joints.
Do they do sausage?
Try and ring them.