|
|
Author |
|
Message | |
|
Mary-Jane
Joined: 13 Jan 2005 Posts: 18397 Location: The Fishing Strumpet is from Ceredigion in West Wales
|
|
|
|
|
mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
|
|
|
|
|
Mary-Jane
Joined: 13 Jan 2005 Posts: 18397 Location: The Fishing Strumpet is from Ceredigion in West Wales
|
|
|
|
|
Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
|
Posted: Tue Sep 16, 08 8:10 am Post subject: |
|
Agree with all. I've spent far too many stressful mornings trying to load, the pigs not playing the game, and being late for the slaughterman. Night before, every time now. Bit of food to tempt them in, water, clean straw.
No stress.
Mind you, I still never sleep fully that night, so when you're online at 3am, MJ, we'll know why. |
|
|
|
|
VSS
Joined: 14 Jan 2007 Posts: 2845 Location: Llyn Peninsula, North Wales
|
|
|
|
|
Mary-Jane
Joined: 13 Jan 2005 Posts: 18397 Location: The Fishing Strumpet is from Ceredigion in West Wales
|
|
|
|
|
Mary-Jane
Joined: 13 Jan 2005 Posts: 18397 Location: The Fishing Strumpet is from Ceredigion in West Wales
|
|
|
|
|
judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
|
|
|
|
|
hedgewitch
Joined: 26 Nov 2005 Posts: 5834 Location: Daft wench GHQ
|
|
|
|
|
Went
Joined: 19 Mar 2006 Posts: 6968
|
|
|
|
|
wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
|
Posted: Tue Sep 16, 08 10:58 am Post subject: |
|
Make sure there is a list of exactly what you want back. Mum's first pigs did go with a list, but it wasn't precise enough - I remember asking for the shoulder as a roasting joint and got it whole, so we had to joint it up. I made it into three joints, but it took flipping ages, and that was just one example. Now, they go with instructions like 'shoulder joints of approx 2 kg on the bone' or 'loin, boned and rolled for roasting' Also, you need to ask for the back to left in racks for bacon if you want it (else you will get all chops) and get them to bone it and chop it up into manageable chunks (ask for the bones to be included - they make lovely barbecue spare ribs)
Ask the butcher to do your mincing for you - it gets enormously tedious after the first few pounds. Make it clear you don't want anything added - our first lot came with some nasty synthetic sausage seasoning added to it.
If they have a lot of fat, the butcher may buy it back if you don't want it.
The more exact you are with your butchering requirements, the more fun you can have with your pork - on my first pig, we spend hours and hours just getting the butcher done the way we wanted, and didn't even start making sausages until 10pm, or something stupid. It stopped being any fun quite soon. Subsequently, having been very exact in what we wanted, the butcher has done more of the work (and much faster for him with the proper kit) and we could just get on with the fun stuff, creating 20 kinds of sausages and getting the hams on. |
|
|
|
|
lassemista
Joined: 28 Sep 2006 Posts: 608 Location: suffolk
|
|
|
|
|
Mary-Jane
Joined: 13 Jan 2005 Posts: 18397 Location: The Fishing Strumpet is from Ceredigion in West Wales
|
|
|
|
|
lassemista
Joined: 28 Sep 2006 Posts: 608 Location: suffolk
|
|
|
|
|
sally_in_wales Downsizer Moderator
Joined: 06 Mar 2005 Posts: 20809 Location: sunny wales
|
|
|
|
|
|