[peteinwilts]

Hi Guys

I am slowly feeling my way through pigkeeping in the way of keeping saddlebacks. The meat is fantastic, and have made sausages which are better than i have bought from a shop (maybe I just shop in duff places!)

As per my previous thread, it does not seem an economical prospect to kit out a room and go through environmental health rules and regs to make sausages myself.

so... for those that have too many pigs than personal consumption, what do you do with them? Do you sell to butchers as a whole, ask butchers to prepare and give back the meat for you to sell (is this legal?) or something else?

Any advice through experience would be great.

Thanks
Pete

[Dan]

Hi Pete

We're in a similar situation.

We've always sold our extras as half pigs, with the customer collecting from the butcher direct to avoid any issue with us handling or storing the meat.

You're never going to get rich doing it this way, but we break even when keeping one and selling one, and start to turn profit on the third.

Hope this helps,

Dan

[robert waddell]

peteinwilts   Dan is right with what he says
you will be very lucky to get a butcher to take your pig  they may well take it then complain about the fat covering(just to get the price down)10mm of backfat is what they are looking for         waiting until you have a surplus   you will not get the best price for your pig
there are others in your same situation              forward planning is the key to making money with pigs
hope this helps

[manian]

hi
i agree, we sell ours when we buy our weaners so we know we won't have surplus. family/friends/neighbours etc.
butchers like a regular supply so not keen on the adhoc trade (although one is keen to sell local pork)
repeat trade soon happens when they taste it..
Manian

[Hilarysmum]

Start by selling to "friends and family" with luck you will be inundated once they taste the pork.  Dont think you were shopping in the wrong places, you have just found the secret of pig enthusiasts.  Wonderful tasting pork and sausages.

[loosey]

We sell to friends and family and can't supply enough for them! If I had 5 pigs to send off now I could easily sell the meat by tomorrow morning. I have 4 going in November and all the meat has deposits paid already ... once they try it they'll never buy from the supermarket again!

[Blonde]

 A little add in the local paper migh help you to off load your excess pigs for pig meat, but you just get them slaughtered at the slaughter house.  If you have a mobile cool room you will be able to pick them up from there if not then a designated butcher is the next best option.

[Hilarysmum]

Or if they are available over there hire a refrigerated trailer.  Here they are available from supermarkets at around 60 euros per day.  It does add to the cost but covers H&S