[JulieS]

My first GOS boars are off next Tuesday.

Any hints and tips for the remaining days and the big day?

Anything you wish you'd known before your first time?

[Hilarysmum]

If possible get them in the trailer the night before. 

Dont feed them too much that night. 

Check all the necessary paperwork;  have your movement licence ready,

slap mark in the trailer

If you are unable to clean out trailer at abattoire have the disinfectant ready for when you get back.

Have a large bottle of wine ready for when you get back. 

Oh and dont worry it will all be fine.

[JulieS]

That's great Hilarysmum, thank you.


......Hadn't thought of the wine, sounds like an essential!   

[Unicorn]

Get all the Recipe books out - and start preparing

[Bodger]

You'll be amazed at just how much meat you are going to get back. It really does take some dealing with.

[JulieS]

I've got orders for just over 2 pigs, and got another freezer on order for the rest.  Hope to get some more o

I've been going through my recipe books and have some good ideas.  Can't find my recipe for pate though.

Anyone got one they can recommend?

[dixie]

Remember to tag or slap them! having done this several times before, I got 2 loaded yesterday started to fill in the form and remembered I hadn't marked them! duh
Oh and I let mine have a beer the night before, they love it.
Then start looking for the next lot, I missed my first lot terribly!

[JulieS]

Many thanks Dixie.  The beer sounds a great idea.....I have to metal ear tag mine, so I think a beer and some food and tag them while they are busy???

Fortunately I have my next ones ready.  I'm going to pick up 3 gilts the following Sunday. 

I also have a breeder with two gilts in with a boar at the moment for me, so all being well will have some piglets here in a few months.

I (and they) will be in piggy heaven   

Going to miss my boys so much though.

[Hilarysmum]

Good luck for the day!  You will need far more polythene food bags of various sizes than you can imagine, and if butchering at home loads of string. 

If you are doing hams  make the brine a day before, then get it down to 4 deg. c with ice blocks before adding meat.

Have your breadcrumbs made and ready for the sausages.  Ideally weighed into batches and seasoning added.  (Saves loads of time).

Dont forget the bottle of wine for after its all done!!!

[Hilarysmum]

   Link to pate recipe.  Its for chicken liver but dont think it makes much difference. 

http://allrecipes.com/Recipe/Liver-Pate/Photo-Gallery.aspx

[JulieS]

Many thanks Hilarysmum.  The recipe looks great too.

I think the wine is going to be an essential part of Tuesday 

[chickenfeed]

dont forget your food chain paper work.
take your time and relax less stress for you and the pigs.

[dixie]

Tagging them is simple, mine have never even flinched whilst head in a bucket of food the night before! As for the beer I have never seen anyone down a pint faster than a pig! then lick the bucket clean!

[JulieS]

I'm looking forward to giving them the beer! 

I've got all the paperwork ready.  I think I'll move the trailer down near to their paddock over the weekend so that they get used to seeing it.

Tag them Monday morning at breakfast, then load them onto the trailer after their beer in the evening.....They should sleep well!

The abbatoir seem really nice on the phone.  They said if I get them there between 9 and 9.30 they will be done straight away.  It's only about 20 mins away.

I can go back in the afternoon for the offal and they have a butchery there to cut, prepare and pack the meat for me to collect later in the week after hanging.

[dixie]

Oh and dont mention that you loaded them the night before! You'll have to put your start time as the morning! Also have a good look at them before you go as to the size, even measure the girth and keep a record, ask what the weights are at the abbatoir, its really useful when trying to gauge when the next ones are ready so that you can become familiar 'by eye'!