www.sausagemaking.org

My hubby and I will be moving to a smallholding next year and we want to keep pigs, we don't like roast pork but we love sausages, bacon , gammon and ham. Am I right in thinking i could ham the fore legs, bacon the loin and then use the shoulder/belly and other bits for sausages?

I like OSB's and wondered if keeping a few to baconer weight is practical/makes financial sense

I have done a bit of reading but would appreciate a real persons advice

I raise pigs for pleasure and for a source of meat for my doings and I think it makes good sense to have them especially if you can purchase weaners and don't have to feed a boar or a brood pig all the time. I do this just because. Really doesn't make financial sense but I like to be completely self sufficient and not be relying on others for things.

There are worlds of things you can do with a pig. I'd suggest getting a large kettle and doing everything yourself if possible. There is a furtone in casings in each pig and cleaning one is pretty simple. I like to split mine and just cut whatever it is I want or how I want it. You can make hams out of the front shoulders too or even bacon. Endless opportunities with a pig. Very little waste too.

Thanks for your perspective, we have friends who breed pigs so weaners can be had quite cheaply maybe even bartered for

You will grow to love them and their antics. And btw - don't name them if you are going to slaughter them.