[davie87]

hi everyone, im new to being registered but have been reading the site for over a year now!

I have 4 pigs who are coming up to slaughter weight.

Can anyone help or explain the response i have been given by the abbatoir-

"We do basic butcher here on site – so a pig would be – 4’s of pork, loins, belly, leg."

What is also the difference between kill, dress and cut?

Thanks for any help or information that can be provided.

Thanks

[Dan]

Hello and welcome. 

There are a couple of guides on the site that might help:

https://www.accidentalsmallholder.net/livestock/pigs/processing-and-selling-pig-meat/
https://www.accidentalsmallholder.net/livestock/pigs/butchering-pigs/

[harmony]

They mean that they will do all the pigs the same. Their basic cut is shoulder, loins, belly and legs so I would expect shoulder joints, chops, roasting joints and strips of belly pork.  This is what our abattoir does. Our butcher does a different cut so we can have joints from the loins instead of chops, we get pork steaks and he can dice or mince shoulders.


I would suggest you talk to the abattoir because nothing is a given in these places. And give some thought to want you want. Maybe send in one pig first as a trial run. Always write down what you want and give it to them.


Think about -


Shoulders - do you want them boned and rolled in joints or did you want sausage, dice or cubed?
Loins (upper middle section of pig) chops or loin joints
Legs (two on a pig, back ones) roasting joints.
Belly - strips, joints.


Do they do sausage?


Try and ring them.