Author Topic: What to ask for??? (Read 3782 times)

paulsou · « **on:** August 31, 2009, 10:14:00 am »

My 2 saddlebacks are hanging at the butchers ready for cutting, what is the best way to have the butcher cut up the half pigs? this is first time i have done this so i am not sure what to ask for! Has anybody got a list to give me an idea??

vickylouxx · « **Reply #1 on:** August 31, 2009, 10:43:36 am »

hi no idea what to ask for as i don't have any pigs yet, but can i ask how much it cost to have the butcher cut your pork up please and how is the slaughter so i can add all in before i buy my pigs thank you Vicky

JulieS · « **Reply #2 on:** August 31, 2009, 11:53:28 am »

Just about to send my first pigs (GOS) off next Tuesday.....3 boars.

The price for kill and cut (basic cuts) is £37 here (Devon).

They will cut and prepare anything I want, but obviously boning etc will put an extra cost on.

Will be interesting to find out costs from other people here, and whether any particular cuts are more popular than others.

Rosemary · « **Reply #3 on:** August 31, 2009, 02:13:43 pm »

The next CSSA meeting will have a session on what to ask for in sheep and pig butchery. Our Treasurer, Andrew, used to be a butcher so he's het.

kazschow · « **Reply #4 on:** August 31, 2009, 03:35:00 pm »

Can I ask what the CSSA is ?

HappyHippy · « **Reply #5 on:** August 31, 2009, 04:05:21 pm »

Central Scotland Smallholders Association

Hilarysmum · « **Reply #6 on:** August 31, 2009, 05:26:34 pm »

2 pigs assuming you will want to make some bacon, ham and sausages.

Pig 1
Loin done as chops. End of loin as steaks.
Shoulder boned out as a joint/ or as shoulder steaks.
Leg cut in 2 or 3 joints (can be boned out but not necessary)
Belly boned out, cut into 2 or three (fantastic on the barbie or just thrown into a hot oven)

Pig 2
Side 1:
Loin skinned and boned, cut into 2 or 3 for bacon.
Belly, skined and boned, cut into 2 for bacon
Shoulder boned out to make a shoulder ham.
Leg boned out to make a ham.

Side 2
Loin boned and rolled as a superb joint
Belly, shoulder and any bits minced for sausages
Leg cut into 2 for roasting joints.

Alternatives:
Shoulders can be minced for sausages/pork mince/
or cubed for casserole pork.

Belly boned and rolled can be stuffed for a superb roast

Heads cut in half for pate. Dont forget liver pate too.
Use trotters for tasty sweet and sour dishes. Or boil for hours on the range for gelatine for the pork pies.