Pig Preparation

[Yorkie_Porkie]

Great Pages Othmar, will have a better look over the next week, am busy packaging 70 packs of sausages this morning !, not to mention the "Black Sheep" Black Pudding ...Yummmm

YP

[Platypus]

Really nice set of instructions and information othmar.
Very useful thanks.

[othmar]

Othmar

That is by far the best tutorial I have had the pleasure to view. Very professional and comprehensive. I think the time and effort put in by you (and I assume also your wife) has made a superb result. Brilliant. I know it is simple but it had never gone through my mind to utilise the steel to lever against while cutting the ball joint tendon, I normally grapple with it until it is done and there is always the chance of slipping with the knife.

Very well done.

Regards, Paul Kribs

Thank you Paul.
You are right with the steel exactly that is why we use it in the de-boning, to get some distance between our body and the bone.
I am glad you like the tutorial and can profit from it, that makes all the hard work well worth it.

Othmar

[welsh wizard]

Thanks Othmar all very educational, even for the layman like myself.

Looking through your tools section I wondered if you even considered selling the products on line, or possibly you may think this would detract from your impartialliaty?

Any way thanks once again, best yet!

Cheers WW

[barry]

hi guys,
I read you comments about quality of meat with interest have a look at my last post on chatter i would apreciate your comments.
barry