Dry cured bacon

[Richierich]

Sounds like a great idea, might talk to the guys in the Office about that, we could have a company pig!!

Keep us informed, I will not send another enquiry.

[wheels]

Just found another one.

http://www.numberonepig.co.uk/ Seems pricey though!

Or, make your own: Make your own pig

Phil

[Vernon Smith]

Just logged on to Hidden Valley Pigs. Looks promising. I just hope it doesn't cost an uneconomical amount of money to rear the pig. I agree with fattening up to 8 or 10 months, I do likewise. 16 week porkers are OK for retail joints but not for what Richie is aiming to do. Let us know what you find out Haterz. If you can get a 100kg carcass that should be a manageable size. Might be worth starting a new thread under "livestock" if the venture turns out well. In case anyone wants to "go the whole hog" (sorry for that) make sure you get the head, the offal and the blood too. I have some great recipes for black pudding and brawn if you need any. You can also ask for the intestines to be cleaned for sausage casings. Best of luck!

Vernon

[welsh wizard]

Hi R

With regard to price of bacon it really depends on what you want. I can buy boneless, rindless, vac pack loins at c �1.60lb which come in from abroad, to local rind on bacon pigs with good back fat @ c�3.00 a lb.

I personally think that �7 a Kg / �3.18 lb may be a fair price (not for quantity) depending on its pedegree.

Cheers WW

[Vernon Smith]

Taffy, my dear fellow, so glad you haven't been washed away. Found a bit of Gopher wood did you? Nice to hear from you.

Your imported boneless loins sound just the ticket. Not Chinese I hope! If the lead poisoning doesn't get you any number of prohibited toxins will...

I must be totally out of touch with real world prices. My carcasses cost me 45p per lb (say �1 per kg) and I think that's expensive. I think I would have a hard time readjusting if ever I came back North.

All the best,
Vernon

[Richierich]

Hi R

With regard to price of bacon it really depends on what you want. I can buy boneless, rindless, vac pack loins at c �1.60lb which come in from abroad, to local rind on bacon pigs with good back fat @ c�3.00 a lb.

I personally think that �7 a Kg / �3.18 lb may be a fair price (not for quantity) depending on its pedegree.

Cheers WW

I think I am being tucked up here, I am gonna have to have a look around.

Does your source of rind on bacon deliver (not does he do liver, before anyone fancies being smart!).

Will keep you posted.

[wheels]

I'm sure WW has hit the nail on the head - it's about quantity. It's amazing how little you have to buy to get a reasoable price though.
An abattoir (and Guild of Q butcher) near me who sources his meat from local farms sells at the the following prices:
Whole side �2.07 per Kg (�0.94 per lb)
14lb Leg �2.07 per Kg (�0.94 per lb)
10lb Rolled Shoulder �2.07 per Kg (�0.94 per lb)
10lb belly �2.51 per Kg (�1.14 per lb)
10lb Chops �3.40 per Kg (�1.54 per lb)
10lb Blade Chops �2.43 per Kg (�1.10 per lb)
10lb B & R Leg �3.22 per Kg (�1.46 per lb)

I imagine the price for loin would be the same as for chops.
These are from their website freezer pricelist dated 8-8-07.
The amounts are not really large given that I can cure some of it and freeze the rest for eating as pork.
Cheers
Phil

[welsh wizard]

Hi VS, all tickety boo here boy bach. Just grabbed hold of a tree and kicked like hell. Even had a 7 mile hike (semi swim) back from the pub one night! Hobbitfeet decided to do a little more swimming than I but that is a different story

�1 a Kg!!!!!!!!!!!!!!! Blood and thunder that is cheap - whats the quality like?

El cheapo stuff here tends to be either Danish or Argentinean which if you are not a purist make a fair drop of bacon.

Hi R

Rind on does deliver if I take 5+ loins from him otherwise I pick it up. Personally I prefer to pick it up as I often get a bit of offal chucked in as it were.

What breed of pig are you buying for your �7 a kg?

Cheers WW

[harterz]

Wheels - I like your prices!!!!!

I live in Grantham - could you give me the name of your source please??

I haven't seen prices like that anywhere around here.

regards

harterz

[wheels]

Harterz>
Those prices quoted are from Joseph Morris at South Kilworth (nr Lutterworth). There's a link to their website above.
Might be worth asking your local abattoir?
The GOS I get is from Roger Webster at Osbaston - you have to have it when he's got it - there's no continuity of supply. e.g. He's got a pig due to go for slaughter but that's spoken for - he then may not have any more for quite a while.
I can't really say what Morris's meat's like as I have only used then a couple of times - though Guild of Q butchers are generally good in my experience.
Regards
Phil

[harterz]

thanks Phil

Since posting my message I have followed your lead and identified my local abattoir, and will call them to see if they too sell direct to the public.

cheers

h

[Richierich]

Hi R

Rind on does deliver if I take 5+ loins from him otherwise I pick it up. Personally I prefer to pick it up as I often get a bit of offal chucked in as it were.

What breed of pig are you buying for your �7 a kg?

Cheers WW

I am not sure to be perfectly honest, everytime I leave the place I remember that I forgot to ask again. Problem is I hate going up there, always end up buying something. I suppose I could call them.

[Vernon Smith]

WW,
I cross breed my own pigs, I made some postings under the Livestock topic last year. I cross Landrace, Large White and Duroc with a bit of local (feral) for climate and disease tolerance. Works very well for me. Large pigs, good growth rate, not too much fat. Fed on millrun and copra meal with household waste. Pure European breeds are susceptible to leptospirosis here but the feral element provides good resistance without the expense of vaccination.

Vernon

[welsh wizard]

Hi VS

Very interesting especailly the cross breed with a ferral pig - do they have tusks?

All sounds very good to me, so send me a coulpe of lb and i will stick a postal order in the post

Cheers WW

[Richierich]

Asked at the butchers today what sort of pig they use, the answer, not great, but quite funny.

"I dunno, standard one, you know, flat nose, leg at each corner"

Although he will try and find out.