[welshlass181]

We're going to pay a visit to the slaughter house that we're going to be using on Friday morning We want to make sure that we know where it is (not local to us) so we're not driving around with pigs in the stock trailer lost in warm weather lol we're also going to go down to speak to the lady who deals with all the customers and can advise us on what cuts to have for the smaller pigs.  We're taking 3 6mth old boars and 2 smaller boars, 1 or 2 6mth gilts and a sow that is over a year old.  The reason we're taking these ones down is so we can reduce the numbers that we have and the Kune boars we have can have double the space they have just now.

Not sure how much meat will come off any of them to be totally honest as i have never done this before.  There is a basic cut that they do (no idea what it actually is though) hense why i need to go and speak to the lady first hand so she can walk me through it.

Are there any questions that i need to ask? 

[poppajohn]

Ask how much extra for the butcher! Basic cut is just that, you will need to specify any special cuts you want ie bone in etc. In my experience most butchers dont like doing a smaller carcass, its fiddly where a "proper" pig is easier to work on. We bring ours home now, a local lad butchers for our group and its a darn sight cheaper.

[welshlass181]

She said something about getting them jointed over the phone  but if i am totally honest i got really confused about the whole thing.  I need to ask if they need to be a certain weight/size to get bacon from them or not.  This is why i am asking peoples advice on here as i am totally new to the whole situation.

The ones going are not fully grown and are GOSxKune so failry small in the world of piggies i am only sending a few in so i can learn as i go and not make a total cock up of it all.

I am hoping that if i make an appointment to go see her and she can tell me all about it in greater detail face to face  well thats the intention anyway lol

[poppajohn]

You will be ok, take their recommendation if you are not sure. I had a kune chop last year and was looking for the rest! We have Middle Whites mostly as they finish quickly. Also some of our pig club are on a tight budget for feed etc. Once you build a relationship with the slaughtermen and butcher it becomes second nature. We butcher ours because of cost and maybe with time you will do your own. I am lucky as I ran a pig unit for a few years and had to learn, though my background is sheep and cattle.
When you taste that first crackling and bacon sarnie you will think you have died and gone to heaven! 

[oaklandspigs]

A pre visit is a really good idea - last thing you want is to try and find it with a trailer !

When you get there look for:

• Where you unload
• How easy it is to reverse up to
• Where the office is (not always obvious by any means)
• If you are planning to wash and disinfect at the abattoir -where you do this

Q's to ask

• what days do they do pigs (not all do all days)
• What times can you come - some do appointments eg 10.30, some anytime between x & y
  
• If they are butchering - when do you collect - no. days after and at what times
• what are butchering options
• Costs including How much do they charge to cleanse/disinfect

[welshlass181]

A pre visit is a really good idea - last thing you want is to try and find it with a trailer !

When you get there look for:

• Where you unload
• How easy it is to reverse up to
• Where the office is (not always obvious by any means)
• If you are planning to wash and disinfect at the abattoir -where you do this

Q's to ask

• what days do they do pigs (not all do all days)
• What times can you come - some do appointments eg 10.30, some anytime between x & y
  
• If they are butchering - when do you collect - no. days after and at what times
• what are butchering options
• Costs including How much do they charge to cleanse/disinfect

Excellent

Will make a note of these items and will find out.  I know that they slaughter on a Monday morning and collection is on a Friday.

Thank you x

[Hilarysmum]

If you want to make your own bacon (its really simple) ask them to keep the biggest loin back for you.  You will need the bones taken out (although its fairly simple to do your self with a sharp knife).  You may not get the biggest rashers it will still be delicious.  Also ask for a boned out leg and do your own ham.  Loads of recipes on here and mouthwatering at Xmas.

[white-blazes]

Looking forward to hearing how you get on, we'll be in the same position in a month or so

[white-blazes]

Are you in Wales? Whereabouts?

[Tudful Tamworths]

Are you going to Maddocks in Maesteg? If so, don't just speak to Gill, who does the bookings - ask to speak to Collwyn. He'll be the one you meet when you offload your pigs and he has a much better idea about what they can offer re. butchery. Also, there's a retail butcher's shop on site, so you can speak directly to the butchers - but be warned, the older one can be a bit miserable and short with you!
Saying that, though, a very good abattoir as far as slaughter is concerned. I just wouldn't choose them for butchering. And their sausages are really bland, btw. Did two test batches from the same pigs - one batch made by them, another batch made by another butcher. No comparison.

[welshlass181]

Silly me totally forgot about the stupid bloody wedding grrrrrrrr. 

Yes it is Maddocks Going on Wednesday now lol there is a lady called Enid that deals with the bookings now  i've spoken to Collyn and he was really nice.  He advised me to call or go to see Enid on Wednesday or Friday morning.  To be totally honest i had no intention of getting sausages made by them as i want to try some local butchers see how it goes.  I'm looking forward to going now as i have to get shot of the young boars i have so the new boys can have a larger pen.

I live in Carmarthenshire

[Hilarysmum]

I thought Friday was a bank holiday!  Not here though, work as usual.