www.sausagemaking.org

That's a good 'un!
From looking at your location I wonder what you make of Gloucester old spot pork.
I have been offered in the past old spot pork but turned it down. As it's rare breed, I assume there's a premium to pay for such a thing. What's your view?

Old spot - nice breed, lots of tasty fat, usually a bit pricy round here but not excessively so, at least for small quantities for domestic use. I must ask my favourite butcher what breed his pork is, it's very good and not dear.

Martin/

I used to buy GOS from a farmer. It's great meat.

Phil

Speaking of Bath Chaps, I took a telephone order for 2 to pick up Friday. They're not as unfashionable as they seem!

I'd better shut up, going right off topic and on one of my rants about crap food
I will just add this though, we have an abattoir nearby where smallholders send their animals and they're never sure what they get back!
One bloke used to grind his own pork for sausages he sells from his driveway, now he lets them do it and they're dreadful, last batch I tried had an eyelash in!
Another woman sent some goat there and it wasn't goat that came back!

Andy[/quote]

I find this quite concerning, but it's easy enough to resolve if animals are sent to the abattoir 'slap marked' on both sides (or on all four corners if you're really concerned) rather than with ear tags only; then you know what you're getting back is what you sent in, even if you you get a butcher to do your cutting for you. For those using ear tags only you'd need to insist that the carcasses are returned with the head still attached.