[MiriMaran]

KP, I felt really worried about the whole thing, but as I said before we were very fortunate to have a butcher as a neighbour, who in turn had a very kind boss.  All the butchery was done at the farmshop where the butcher works.  We used their sausage seasoning which they buy in and used sheep sausage casings.  I had 1kg of sweetcure mix for some of the bacon and gammon, which a TAS person gave me.  When the ran out we used the farmshops own curing salt.

Nisbet, they were Saddlebacks.  We were feeding them 3-4lbs of pellets a day depending on how much veg we had.  A local stallholder gave us all their old fruit and veg, but the supply was not totally regular.  To be honest we did the feeding by eye, but cut it down slightly in the last couple of weeks.

Hope your Tammies taste yum scrum!