Author Topic: Abattoir in Devon or Cornwall (Read 1497 times)

MrsK · « **on:** November 24, 2022, 12:19:04 pm »

Who do you recommend take your pigs to?
It’s not just for the slaughter but the cutting also or are there good butchers that will collect and butcher for you?
I’m just wanting nice even cut chops not a fat one and a thin one in a pack of two and belly pork sliced chunky not cut like bacon slices! $:-\$

SallyintNorth · « **Reply #1 on:** November 24, 2022, 04:40:10 pm »

We've used a variety but my personal favourite is Lobbs near Bodmin for slaughter, Buttons at Michaelstow for butchery. You can arrange the whole thing through Buttons, and they will book the slots at and pick up the carcasses from Lobbs.

But if you're asking for this side of Christmas, I doubt anyone will be able to fit you in - we normally book all our November kill and cut dates in September, or even earlier....

MrsK · « **Reply #2 on:** November 24, 2022, 05:30:08 pm »

Thanks that’s really helpful. It’s for next time. My pigs were processed earlier this year but I was just super disappointed with the finished results and wanted an alternative.

Richmond · « **Reply #3 on:** November 26, 2022, 07:44:13 am »

In my experience you have to make a very specific cutting list for the butcher to ensure there are no misunderstandings over how you want the meat cut. Also it's helpful to go and see the carcasses hanging prior to cutting and talk through your requirements with the butcher. A good butcher should be happy to do this with you. We always go and look at our meat prior to cutting. It's also a good way of learning if your rearing methods have paid off with regard to whether or not your animals are too fat etc.

Rupert the bear · « **Reply #4 on:** November 26, 2022, 04:42:42 pm »

Quote from: Richmond on November 26, 2022, 07:44:13 am

In my experience you have to make a very specific cutting list for the butcher to ensure there are no misunderstandings over how you want the meat cut. Also it's helpful to go and see the carcasses hanging prior to cutting and talk through your requirements with the butcher. A good butcher should be happy to do this with you. We always go and look at our meat prior to cutting. It's also a good way of learning if your rearing methods have paid off with regard to whether or not your animals are too fat etc.

This 100% our butcher talked through the "cutting plan" then I watched and learnt as he cut it, and for the first time in ages I had rind on bacon.