[langdon]

our blessed pigs are coming back to where they belong- on out table!!
my mate who i work for(pig farmer) and who we got them from is coming over to
cut up the first one and show us how.
he also is going to do the others with us and teach us the skills, like a best mate would he said any future pigs we
will be having he will come and help.
cant wait !
langdon

[Roxy]

Sounds like you will be busy cutting up and bagging up!!

Will you be making brawn out of the pigs head???  I can still recall as a child, watching my auntie prepare the head to do brawn.  She made all sorts out of the pig they killed, nothing was wasted, even the trotters got used.

Can't see my OH being impressed at seeing a pigs head bubbling on the stove - he certainly would not eat it.

[Wizard]

Roxy have you been reading my posts about what to do wi the offal. Souse.He don't know what hes missing.I went to Rand Monday and called at Wiz's but he hadn't a head.I got 20lbs of makeings though and spent Tuesday morning making sausages I also got a chine bone and forked all the meat off and made a chine pate.I made a Farmhouse loaf a bit on the dryside yesterday and had chine pate sandwiches for our tea David called and that was the end of the loaf and half the pate gone for pack up today."Eh yer made any souse Dad" No he hadn't a head I told him He was as disappointed as I was.Didn't you buy one of his ready made ones then.No I don't like them he puts all the meat through the mincer there is no bits of skin etc; in the jelly no jelly its all just a mix of the ingredients.Maybe not a bad thing really it doesn't keep to well in warm weather.Warm 14C here yesterday at 3.pm and looks like it may be the same today and with rain as well.Sill it will do the ground good its dreadfull dry

[langdon]

not brawn but am going to try the pigs brain with toast!!
there is alot of meat on the head so we are going to use it for sauseages(spelt wrong)
we had our first chops last night(at 11 o clock!!) long time cutting up three pigs!
they were lush

[Wizard]

Tek no notice on me Langdon,but you will be awfully disappointed Remove the lower jaw at the hinge and season it to your liking and roast it Its called Roast Pigs Chap round here Very tasty too.Cut the ears off scrub them clean cut the earhole out and then cut into 3/4" wide strips Season again and roast,Then boil whats left (You have removed the eyes and blown its nose I hope)Now with a bit of shin of beef say 6/8 ounces,until the meat falls off the bone and make some souse (brawn?) The only thing you have waste is the eyes I have never fancied those Look in all the old cookery books there seems to be a distinct lack of recipes for using the eyes