Author Topic: Slaughter time  (Read 9726 times)

Cobra

  • Joined Jun 2010
  • Somerset
    • Millers Of Sedgemoor
    • Facebook
Re: Slaughter time
« Reply #15 on: February 25, 2011, 04:22:44 am »
CObra, did you have the meat butchered and processed or you doing that yourself? 

Our slaughter house has their own butchers shop. I booked them in via the shop; slaughter sent them on to the shop where they were cut up, shoulders boned and rolled, belly pork rolled, legs cut in four and the rest chops the heads and offal.

Sausages etc I'm going to do myself. Very reasonable slaughter and butcher came to £36 per pig.

Invited family round on Wednesday and we all had a roast dinner, wow it was worth every day i went out in that damn winter  :D bloody yummy  :yum: :yum: :yum:

Hilarysmum

  • Joined Oct 2007
Re: Slaughter time
« Reply #16 on: February 25, 2011, 03:14:09 pm »
So will you be getting some more in the very near future Cobra?

Cobra

  • Joined Jun 2010
  • Somerset
    • Millers Of Sedgemoor
    • Facebook
Re: Slaughter time
« Reply #17 on: February 26, 2011, 03:05:26 pm »
So will you be getting some more in the very near future Cobra?

I have six here that should be ready in around four weeks time. Already started thinking about the next move; at the moment cant decide on a couple for fattening or looking at a sow for breading?

shetlandpaul

  • Joined Oct 2008
Re: Slaughter time
« Reply #18 on: February 28, 2011, 04:20:23 pm »
yes they are gone. the folks thought they would do it easily. wrong big pig was shall we say resistant to the idea. has anyone else been thrown by there pigs im not small by the way.

Hilarysmum

  • Joined Oct 2007
Re: Slaughter time
« Reply #19 on: February 28, 2011, 06:58:32 pm »
Hilary (of course who else..) took our 6ft. 2 vet for a ride 

TheCaptain

  • Joined May 2010
Re: Slaughter time
« Reply #20 on: February 28, 2011, 10:50:48 pm »
yes they are gone. the folks thought they would do it easily. wrong big pig was shall we say resistant to the idea. has anyone else been thrown by there pigs im not small by the way.

When I brought 'Aunty' back from her stay at the Boar she was, shall we say, a little reluctant to get on the trailer.  Having tried everything to get her on we eventually tried the bucket-of-feed-over-the-top-of-the-head-and-reverse-her-in method.  She was having none of it, and as I had the bucket at the front end, I was lifted 'gracefully' off my feet and carried off, backwards, on the back of 30 stone of GOS pig down the yard!  I'm over 6ft and 13 1/2 stone, I don't even think she knew I was on there.

shetlandpaul

  • Joined Oct 2008
Re: Slaughter time
« Reply #21 on: March 03, 2011, 06:24:54 pm »
just got big pig back. she was 130kg dead weight roughly 205 live weight. she had between 2-3 inchs of fat on her. i have 5 black bags of fat to render. thats what happens when you delayed by 3 1/2 months. little pig was 100kg so even she was not small.

Hilarysmum

  • Joined Oct 2007
Re: Slaughter time
« Reply #22 on: March 05, 2011, 03:03:08 pm »
Bet she is delicious.  What about making lardy cake ...

shetlandpaul

  • Joined Oct 2008
Re: Slaughter time
« Reply #23 on: March 05, 2011, 07:39:45 pm »
thats a good idea.
yes she is. the butcher who did the cutting even taught us the correct method for the sausages. they now work very well.

 

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