Hello!
Just got my 4th batch of 2 porkers back from the butcher, (and spent the evening sorting out various joints into quarter packs for customers) and i'm feeling quite chuffed as this meat looks the best so far, with really nice marbling in the shoulder joints, and about 15mm-20mm back fat. Used a new butcher this time, and he pointed out what the figures on the label that came back from the abbatoir - the fat percentage. So the 2 pigs killed out at 71 kg and 20% fat, and the other 75kg and 25% fat.
What I'm curious about is what percentage of fat would be ideal? My pigs this time were British lop x large black, and that is what I've had before, or pure large blacks. My impression is that this batch had less back fat than previous ones... But as I didn't notice the label I don't really know!
Not that I know what I've don't differently - same feed, same routine, and same breeder... But I'm looking forward to tasting them!
Cheers
Liz