[mwncigirl]

Well we got the meat back today from our 14 month old gilts. Unfortunately on return home and properly going through everything, we find the butcher didn't follow our instructions and we have ended up with quite a few, very large joints. They are, as would be expected pretty fatty. We also have tons (slight exaggeration) of strips of belly, we definitely didn't ask for that.


I was wondering if it would be worth finding someone to sausage all this? Are there any local butchers/sausage makers that could do this at shortish notice??


The butcher who cut the meat are at the abattoir in Denbigh and thats too far.


Any other ideas what to do with this meat?


Thanks

[Hassle]

Joints you can bacon just make sure you give plenty of cure time. And you can freeze stuff then defrost process and re freeze

[FiB]

I was going to suggest that (freeze if you have space then process as you can...)   We had too many 'slabs' of pork too... Ive ended up defrosting them - de fatting and cubing and doing the hairy biker sweet and sour recipe in bulk then freezing in 'ready meal' size portions.  I've just bought a mincer for my kenwood chef and it came with a sausage attachement - so going to have a go with the last few bits!  See you tomorrow!!!  Fi

[mwncigirl]

good idea, we'll freeze. Might look into making our own sausage. Just need the machinery. See you in the morning!!