there is an alternative of selling her to cheales liveweight, they take all big ones.
Yes, but it's not a great end - to be loaded onto a wagon with all the other cull sows and boars and shipped all the way down south for slaughter
Plus, what would you do for pork for your freezer ?
I'm also going to disagree with the majority and say I think you'll be fine to eat them
I'd maybe opt for mainly sausage and cured pork - but the joints should be fine, as long as you cook them 'low & slow' (and ideally in liquid to stop them drying out too much)
We sent off an 8 year old Large Black sow and since we were trying out a new butcher asked him to mince all of her for sausages & burgers. When we went to collect he presented us with bags of rolled joints. steaks, diced pork - to our horror
but he said the meat was far too good to all be minced - he was right
It is a bit tougher - useless for quick frying or BBQing but if it's done in the slow cooker with apple juice or cider (even did one with just water and a good layer of BBQ sauce on top) then it's gorgeous
HTH
Karen
Topic: Slaughter (Read 8074 times)
