The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: baconcurer on November 26, 2011, 09:51:11 am
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I have 5 saddleback pigs due to go to the abbatoir shortly,they weigh probably around 90 -100 kg each.What is the difference between a bacon or pork pig?Taste or just size?
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It's the size.
At the weight yours are you should get some nice sized rashers of bacon.
:)
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I have 5 saddleback pigs due to go to the abbatoir shortly,they weigh probably around 90 -100 kg each.What is the difference between a bacon or pork pig?Taste or just size?
pork ranges between 60 - 70 kg and bacon ranges between 90 - 115 kg.
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Though you can "bacon" porkers and "pork" baconers. I find it largely depends on what time you have to process your meat. :pig:
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Does bacon always come from the back of the pig, as my butcher uses the ham I think from the back legs so my bacon looks round rather than long.
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once again it is a tradition thing lambs go at 42 kilos porkers=60-75 kilos cutters=76-85 kilos baconers= 86-104 you can do what you want at what weight the bigger the pig the more meat of any description and the lighter the pig the less meat :farmer:
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bacon comes from the belly over the ribs but you can take it from any part :farmer:
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Thank you all for your replies,the consensus seems to be as I thought, it's down to weight and perhaps the size of joints.
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our butcher is making bacon from the whole unboned loin, and only this. he is vacuum wrapping it with dry cure, so it can eaten 8 days min after we get it. that is the only cut he will do. they are 6 mths.
will let u know the results.
we asked another 2 butchers first and they refused to cure cos apparently they only cut fresh pork, and anything they sell in their (small independent) shops that is cured - is imported from denmark!