[05trojan]

Hello.
After growing on our Tamworth’s at home we are finally ready for them to be slaughtered. But being totally new to this I am struggling to find out how to go about it.

We have the option of home killing but unsure about how to go about boiling/ getting rid of hair.

Or

We could send them away but there don’t seem to be any abattoirs near us (Duns based).  We could use Armstrong’s to take them away but then what happens do we need to book them in to the abattoir (assuming we find one) and then arrange for someone to bring them back to the butcher or does the abattoir sort this??

So many questions!!  So thank you to anyone that can advise how it all works.

[Anke]

The Borders are a bit of a desert wrt abattoirs. Your nearest is probably Shotts, just off the M8 half-way to Glasgow. You could speak to your local buitcher and ask who transports his pig carcasses for him, and bring them back to their premises. S/He would then cut them up for you probably was well. You would have to pay for the transport back from the abattoir, and when we did it it was charged at per kilo rate... it didn't work out cheaply. You can also book them into Shotts as a private kill (they used to do pigs in a Monday morning, but it's been a while since we had pigs), and get them processed by the butcher in Wishaw. That's what we used to do, the only disadvantage is you have to make the journey twice, but it could well be cheaper than using a transporter.


We have never attempted to do pigs at home, mainly because the problems with getting the hairs off, as well as having the means to hang the carcass so you can empty the entrails (our tractor doesn't have a front loader). You would also need a few helpers to move and cut up the carcass.


I don't know if there is still an abattoir north of Newcastle, there used to be one. May be shorter drive.

[Rosemary]

We have the option of home killing but unsure about how to go about boiling/ getting rid of hair.

You know there are very strict regulations around home killing?
This isn't a criticism but one of the first things we tell folk on our smallholding courses is to start at the end.

[harmony]

We have the option of home killing but unsure about how to go about boiling/ getting rid of hair.

You know there are very strict regulations around home killing?
This isn't a criticism but one of the first things we tell folk on our smallholding courses is to start at the end.

Agree with Rosemary - best to know well before you get to this point what your plan is.



Home killing - [size=78%]https://www.gov.uk/guidance/slaughter-poultry-livestock-and-rabbits-for-home-consumption[/size]
Do you have the means to stun, an area to hang, bleed and gut. The means to cut up.
Dehairing a pig involves lots of boiling water and scraping.  An abattoir has a "bath" large enough to take the pig with paddles for dehairing.


Sending to slaughter - currently many abattoirs are very busy.  Yes, you need to book in. You need a means of getting your pig there and to have completed a movement form and tagged your pigs. They will want to know how and when you want to collect your carcasses and what you want doing with them ie. leaving whole, splitting in two. Some offer a cutting service and again they will want to know what you want.

[Womble]

Shotts and Wishaw are probably your best bets for pigs in this area. Wishaw kill pigs on a Monday, and will be able to advise on butchers.

If you use Shotts, you have the option of using their butcher also, but just be aware that if you go down that route, they will probably be skinned rather than de-haired.

[Fleecewife]

There used to be an abattoir at Galashiels but there was an accident with wild boar which seriously injured their slaughterman, and they ended up closing down.  There is apparently one somewhere in D&G but I don't know the details.  If you go to Shotts, then I would recommend using J&H Cairns in Law, near Carluke for processing.  Jim will collect the carcases from Shotts, hang them for the length of time you want, butcher them to your needs, and pack and label them if you intend to sell them on. You would need to discuss this with him in advance and he will suggest a date.
Do you have a trailer to transport your pigs?  If not perhaps you can borrow one, or co-ordinate slaughter with a neighbour.
You can phone Shotts mornings and discuss the process and book a day (co-ordinating with Cairns if you use them).  We like the way Cairns cuts the meat, as some butchers tend to saw them frozen (easier) but you get shards of bone in your meat which is not nice. Cairns is more of an artisan butcher.

[05trojan]

Thank you everyone. This has been very helpful. I think best to send away and I will ring around your suggestions on Monday. 

We have a couple of local butchers who are happy to cut up for us and make some sausages.