Agri Vehicles Insurance from Greenlands

Author Topic: Butchery list for the abattoir  (Read 6860 times)

Tamsaddle

  • Joined May 2011
  • Hampshire, near Portsmouth
Re: Butchery list for the abattoir
« Reply #15 on: September 05, 2012, 11:02:55 am »
If you keep the legs whole you can turn them into delicious gammons, or if you are patient enough, parma hams, ours have all been exquisite and worth the 6 to 9 month wait.   And definitely dont give the liver to the dog - make pate, very easy, very good, freezes well, once again discussed on a previous post, possibly about kidneys as far as I can remember.  Tamsaddle 

 

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