What a day yesterday...amazing! Our neighbour who is a butcher at the local farmshop had organised for our pigs to be delivered to the shop and we did the butchery at the shop under the butcher's guidance. Thank goodness for industrail machines, we could never have got it all done otherwise. It was fascinating learning how to butcher and I didn't feel squeemish at all even when I saw the heads!! The butcher, Rob, was amazing, the farmshop, Croots, very kind and we feel very blessed to have so much help on our doorstep - we are very lucky. Any way onto practical matters.
Snuffle killed out at 91.9KG with 19mm of fat
Niffle killed out at 68.2kg with 17mm of fat
We have made 1,300 sausages - tomato, leek, chive, plain and Lincolnshire.
14 bacon joints which are approx 1.4kg each which are curing in a fridge.
12 gammons approx 1.5kg each will be cured, frozen and then cooked when we want ham
We sausaged nearly every bit of the pigs, have roast the ears and boiled the hearts for the dog and have kept the liver and kidney. We decided to not bother with joints and go for what we like best - sausage, ham and bacon.
We are planning to sell half the sausages and should pretty much recover our costs - we are selling them for £3.50 for 10 (approx 1 1/4lbs).
I was so desperate to eat something piggy last night that we fried up some of the sausage mixture and all 4 of us sat there chomping away with big smiles on our faces.
I have no idea if what we have done is right or whether what we have charged for the sausages is fair, but I feel so happy and satisfied with how well we have dealt with this whole project as first timers. Any comments on the above would be very welcome. The most important lessons we have learnt is that we could never have done the butchery at home with the equipement that we have, our children totally get the whole ethos of what we have done and have behaved impeccably and are genuinely excited to be eating the pigs. I laso think we got the feeding about right, maybe slightly less in the future, but was very pleased that they didn't come back too fatty. And personally I now know that I can enjoy the company of an animal, gett attached to it, but also be comfortable about killing and eating it. All in all I am totally buzzing about the whole experience! Wow - does it always feel as good as this? We now need to decide what breed we are going to try next year. I am tempted by a pair of Berkshire Gilts.