The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: thenovice on November 25, 2011, 09:28:05 pm
-
Good evenin all. I wondered if anyone knew of a pig butchery instruction day/half day in my area? (kent). Was told about one in devon that sounded good, but as i have a young family/empty bank balance combination it was just too far! My saddleback/GOS ladies wont be ready til the new year so i have a bit of time to get my first half pig under my belt. Thanks peoples
-
why not collect from the abattoir and do it yourself? its not that difficult aslong as ur knifes ae good and its for home consumption. i really enjoyed doing delilah.
-
It is a thought, but i wouldnt know where to begin! Just buy a book and take the plunge i suppose. Great name for a pig by the way, tho i dont have much room to talk as margaret will be the first of ours to go. Was it straightforward, and how long? I blame you for the Tom Jones song going round and round my head! :D
-
the best way is to watch a butcher doing one (they can do a whole pig in 20 min) it will take you a day and more with your first one then you will get quicker and better you need quite a fair amount of space starting with the two half's and ending up with bowls of mince piles of links and the space to perform your HFW skills
the pig is supposed to taste better if they are named leave that one for you to decide :farmer:
-
I don't know of any in Kent, but Plumpton College (Netherfield) in East Sussex do pig butchery courses. Looks like their next dates are 17th and 18th January 2012.
http://www.foodfarmingforestry.co.uk/ (http://www.foodfarmingforestry.co.uk/)
HTH
-
have you had a look at there prices FMG up to £400 per day i know that first class butchers can get £1000 per day for doing demos but that takes the biscuit or the rusk LILLIAN WE HAVE FOUND A NEW SOURCE OF INCOME GET YOUR KNIFES SHARPENED :farmer:
-
No I hadn't looked at the prices - but have now, up to £400 per course, that's two days. Still even £200 per day does seem expensive.
I expect it's down what my OH calls pratt added tax, i.e. us in the SE seem to like being tubbed over ! ::)
-
Robert it is funny you say that, I am getting cheesed right off with my butcher and am actually thinking about setting up a butchering service I know of a few that would go mobile I think as so many people now are growing there own food not just veggies would feel better knowing it was there own animal coming back to them or watching the butchering, as you say they can butcher a pig or lamb very quickly, I get about 6 lambs per year from a mate up the road and a young lad butcher that I know comes round out of his working hours and butchers them for me. It is definitely something to think about. :thumbsup:
-
all the newbies shy away from the cutting part and we were no exception we always weighed the pig before it went away and always scratched our head at what little came back and we have tried a good few cutting plants/processers it is your pig some take the pluck some take the trotters others take the head and the rest take the piss is it your pig your getting back it is all an element of trust even if you do get your own pig back some meat can be removed only a butcher would know
and don't think i am on a rant just telling like it is :farmer
-
When we started butchering our own it amazed me at how much more meat/sausages/bacon we got compared with having the butchery done at the abattoir.
Now we butcher for others too it is interesting to see their reaction to the amount they get back compared to their previous experiences. Several people have never had the tenderloins back before! I can't believe a butcher would have put them into sausages??!!!
A lot of people like to come along to watch or join in.
-
i cant believe you think the butcher would turn them into sausages :farmer:
-
Butchers are crafty folk ;)
-
I do agree with you Robert, I did put 3 pigs in and always ask for the ears and trotters for the dogs and to my disappointment I had all the ears still with my tags in so I knew they were mine though only had 8 trotters I am pretty sure when I unloaded them on Monday morning they all walked to the abattoir pen :o, It going to have to be good old DIY :thumbsup:
-
It was said with 'tongue in cheek' Robert :) :) :) :)
-
i know :farmer:
-
Funny how us lot in the southeast pay thru the nose for everything! What you lot are saying makes a lot of sense, even you robert! ;D Spoke to my local butcher, and he said after christmas he would be more than happy for me to come in and watch whilst they butcher a lamb or pig. FOR FREE! So it looks like the kind folk of cranbrook have sorted the prob for me. Thanks people
-
if uv cut up rabbits and chooks etc, cutting up a pig is no different. teaches u sooo much when u do it yourself. it is time consuming tho if ur not a pro...Delilah was 178kg....but i enjoyed it....and makes me look at the finishers in a different way...if ur eating it yourself, just give it a go. just understand the different parts of the body so u know how they are too be cooked so u can label it before u freeze it.
-
we had ares butched he always asks you to come and watch and for the price
of £15 a pig to cut up never bothered to do it my self