Butchering our two pigs

Keeping pigs or any other animals

Re: Butchering our two pigs

Postby BriCan » Sat Sep 13, 2014 4:29 am

I have been up to my armpits in muck and bullets so to speak :|

I too tried looking for my photos but with the change over some seem to be over sized so I compiled said photos into folder and sent on its way as with black pudding recipe :wink:

As for cultures not my foray as I still do things the 'old' way :( so I decline to answer as I would show what a utter fool I am :mrgreen:
But what do I know
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Re: Butchering our two pigs

Postby Magaly » Sun Sep 14, 2014 6:22 pm

Sorry for the many questions, I'm a bit of a control freak and have quite ambitious ideas for a beginner I think.... Not sure if that's a very good combination ;) Thanks BriCan for the recipe and pictures, definitely gonna use them! And I've got to say, you're facebook page looks amazing, so many delicious looking things on there!
I'll post my recipe for saucisson in the salami topic and see what others say!
What would be the best size for a beginner to cure ham/prosciutto/gammon/bacon? And can I cut it in smaller pieces after curing before freezing?
And thanks everyone for the answers! I wouldn't know what to do without you guys! Thank you again!
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Re: Butchering our two pigs

Postby Swing Swang » Thu Dec 06, 2018 8:45 am

Nice barn! The planning authorities decided that wood cladding on a steel frame was "too agricultural" and have insisted on block infill so it blends in better with our 400yr old farmhouse - has increased my construction costs (and reduced barn size) - sorry to sabotage your thread - rant over!
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