www.sausagemaking.org

Feeling really chuffed - one side of one of my 'lardy girls' has been bought by a local commercial venison charcutier who wants some fat pork/back fat to add fat to their lean game meats. Looks like next year I'll be growing a pig or two specially for them. Amazing feeling putting something into the commercial cured meats food chain even if it's not me whose doing the actual curing.

Good for you, they are using a quality hog.

Will aim to take a photo of the unbutchered half that she collects from the abattoir later today. I'm expecting the side to weigh about 50kg

What are your plans for that?

Big pig cold weight 92kg
Half sold
Other half - leg will be frozen until weather gets cooler then turned into iberico style ham, front will be turned into wet cured ham, jowles into guanciale, middle into smoked bacon.

Small pig cold weight 72kg
One half professionally turned into sausage, vac packed, and frozen (so I can sell it commercially)
Other half I'm boning, putting through a 10mm plate, and freezing in 5kg bags for turning into Portuguse style chourico when I have time.

Just a few pictures of the larger pig - the person that bought it from me wants me to grow a couple more for her, but with more backfat, fo this time next year, that should allow me to bring on another couple for myself - nice


https://www.dropbox.com/s/493wk3l7jhkjq ... 5.JPG?dl=0

https://www.dropbox.com/s/wq4qcrlo4cuhm ... 7.JPG?dl=0

https://www.dropbox.com/s/hh12eygoi057e ... 9.JPG?dl=0

Pigs are 'large blacks' as per my new avatar photo.

Congrats on the sale, and I hope you continue to expand your operations, and freezers.

This year the pigs that I sold on had cold weights of105kg each and the customer was really pleased with the quality of the back fat and meat. Finished off on apples from the orchards. Beckland Charcuterie is where they ended up, so do check them out at Heartland Market in north Devon. They have a Facebook page if you want to look them up (shameless plug).

Actually there is a YouTube upload about her business and an interview with Jan

https://www.youtube.com/watch?v=tmAfQh9dvlM

The food chain operating in the best possible way. Quality meat -> quality products. Well done!

Thanks