Agri Vehicles Insurance from Greenlands

Author Topic: Pork pork and more pork !!  (Read 2185 times)


  • Joined Oct 2010
Pork pork and more pork !!
« on: January 21, 2011, 01:56:06 pm »
Hi there!

Getting the pigs off last week wasn't traumatic but it was sad. Hilarysmum, thank you for your post on my last supper post x  It took 3 of us to finally get them into the trailer!! One did as he was told the other managed to push up the ramp barrier and went off for a trot up the lane!

I saw the boys right to the door and was glad I did but have certainly missed them this last week, its bizarre I still look for them when I pass the gate as they would always gallop across the field towards me for food! Definitely will do it again!

Just been to pick up them this morning and I struggled !! Their tickets said 68kgs & 57kgs ! Not sure if that is good or bad for 27wk old piggies but will find out when we do the cutting tomorrow under the supervision of a butcher friend!  Didn't look like there was too much fat!
Two more titles to add to my never done before list of things I've had a go at!  Pig keeper & soon to do Butcher!

Chest freezer is on and 'warming up'

Afternoons job is to plan which cuts, bacon cures & sausage recipes!  Any tips!

Wizz x  :pig:


  • Joined Jul 2010
Re: Pork pork and more pork !!
« Reply #1 on: January 21, 2011, 03:38:51 pm »
Keep all bellies for bacon as you'll run out quickly, keep a whole leg (from trotter to top) to make air dried ham but have your friend take the bone out at the top (our mistake first time), keep the back fat for salami's, render the rest of the fat to use on the ham and for frying, keep the skin for scratchings (you won't care when any hairs found are from your own pigs  ;)), keep the heads for brawn (sounds awful but tastes good, beware the eyes will still be in the heads! :o),...

Chest freezer is on and 'warming up'

Enjoy!  :wave:
« Last Edit: January 21, 2011, 03:41:39 pm by Eve »


  • Joined Oct 2007
Re: Pork pork and more pork !!
« Reply #2 on: January 21, 2011, 05:51:28 pm »
Definitely all Eve said, plus buy a bottle of the best wine to toast them with, then start thinking about the next lot.  Glad it all went well. 


  • Joined Oct 2010
Re: Pork pork and more pork !!
« Reply #3 on: January 23, 2011, 11:03:50 pm »
What a weekend!

We did it !! we butchered our piggies yesterday with the help of 2 bottles of red wine and a very patient friend & even more patient children! It took us 5 hours!  I had a v late supper earlier of 2 man sized chops !!! very tasty

Made a few sausages & burgers, fab rolled joints, bellys for bacon, Chump joints, mince, loads of chops etc etc etc etc !!!
got a huge 7+ kg ham which we are going to have a go at curing tomorrow - there must be at least 125kilos of pork in the freezer!

Any suggestions on curing - Salt or Brine? Its going to be frozen afterwards then boiled & roasted for a spectacular xmas dish in a few months time !!

Wizz x


  • Joined Oct 2007
Re: Pork pork and more pork !!
« Reply #4 on: January 24, 2011, 08:26:49 am »
For hams which are large and cumbersome I always use brine, for loins and bellies I salt and leave for 3 days plus 1 day for each inch of thickness.  Having said that, loins nearly always end up in fridge for a week.  You will never taste bacon like your own.  Its sublime. 

So when are you getting the next ones, have you decided on breed, names etc.?


  • Joined Jul 2010
Re: Pork pork and more pork !!
« Reply #5 on: January 24, 2011, 01:22:31 pm »
Patient children??? Wow, can we borrow them? ;D ;D

For cooked hams, follow HilarysMums wise words - I have one in the brine following her recipe as we speak!
If you want an air dried ham (think parma etc but stronger in flavour), just say the word. And your own bacon will be divine!!  :yum:


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