[Kerrygirl]

Hey guys,

Just want to thank ye all for your help and advise re my earlier post on the cuts of pork to ask for from the butcher.  We got loads back and even made some sausages!!  I did a roast last Sunday (from one of the GOS) and it was just fab!!  The crackling was out of this world!! I don't know how Ill be able to order pork when eating out again!  It will be just so bland.  I haven't tried the meat from the "commercial pink pig" yet but friends of ours had some from both their "commercial pink pig" and the GOS and couldn't tell the difference.  Will let ye know how I get on.

It was a fantastic experience rearing the 3 guys and I'm looking forward to next year ones already.  Now that I know that they love the horse chestnuts I am collecting them from a field with Horse Chestnut trees in it and throwing them into the pig pen for next years lot!  And just want to say cheers to Phil, Humphrey and Ms Piggy for being wonderful pigs and wonderful meat.       

[HappyHippy]

Without sounding too twee - there is something so incredibly satisfying about eating meat you've raised yourself 
It always tastes miles better than the commercially raised c*** and you've got the benefit of knowing exactly what they've been fed and how well they've been treated/pampered (delete as applicable  )
I'm glad you're still enjoying your pigs 

[Rosemary]

I find eating out quite difficult now - no chicke, no pork unless the waiter knows where it came from. They look at me like I'm mad when I ask.

We had roast pork last weekend - it was fab. We're just eking it out until this year's is available. Not long now!

[Hilarysmum]

There is just no substitute for outdoor reared meat. 

[Padge]

    Have to agree with that we reared our first two this year and the meat is superb and whilst we've never bought supermarket meat neither have we had anything quite like our own