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Downsizer Forum Index -> Recipes, Preserving, Homebrewing

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High Green Farm

Joined: 30 Nov 2004
Posts: 349
Location: Mid-Suffolk

Posted: Fri Oct 13, 06 9:03 pm Post subject:

Playing catch up here....Jonnyboy did you buy in a half/whole pig or are these ones you've fattened?

The reason I ask is from what I can see quite a few people who process a pig for themselves go the whole hog (pun not intended, but utterly apt). Whereas those who fatten a few, tend to get them processed by the butcher.

We certainly fall into the latter camp, and one day I will go the whole hog, but at the moment we've found a great butcher and curer/smoker and I think we'd struggle to do better ourselves. But then we do miss out on the extras (head/trotters), though I could ask for them......so little time though.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Sat Oct 14, 06 7:26 am Post subject:
I purchased a half pig from Rob R, but it's a bit of both really. We want to get a couple of weaners in next year and this is all good experience for the future.

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Sat Oct 14, 06 8:43 am Post subject:
Don't forget the freezer mate ! If you are in a blind panic you can always stick him in there for a bit. I'm sure you are, but you should give yourself plenty of time to enjoy the process. Bodge

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Sat Oct 14, 06 3:16 pm Post subject:
Pate done Stock done rendering done Sausages done Faggots done Bacon drained and back in fridge, hams still in brine Head in freezer. Dexter steak for lunch, very yum.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Sat Oct 14, 06 3:19 pm Post subject:
Excellent! I await the article with baited breath.

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Sat Oct 14, 06 3:23 pm Post subject:
Sounds like you're doing well. The first time I did it I had two whole pigs to deal with, oh and no salt... Deep end? It was very deep.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Sat Oct 14, 06 3:36 pm Post subject:
I am ridiculously chuffed with my sausages. they don't taste half bad either.

sally_in_wales
Downsizer Moderator

Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Sat Oct 14, 06 3:36 pm Post subject:
They look lovely!

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Sat Oct 14, 06 3:38 pm Post subject:
Excellent! I wish to take nothing away, but isn't it wonderful to make something that we're so used to buying, and realising it's actually incredibly simple to do at home? So very, very satisfying.

judith

Joined: 16 Dec 2004
Posts: 22790
Location: Montgomeryshire

Posted: Sat Oct 14, 06 3:40 pm Post subject:
Yum.

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Sat Oct 14, 06 3:42 pm Post subject:
Looks like one very tidy kitchen for someone with half a pig processing Very good looking sausages too

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Sat Oct 14, 06 3:52 pm Post subject:

Rob R wrote:

Looks like one very tidy kitchen for someone with half a pig processing

Very good looking sausages too

You should see what it looks like behind the camera! Thank goodness for dishwashers

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Sat Oct 14, 06 3:52 pm Post subject:

nickhowe wrote:

Excellent! I wish to take nothing away, but isn't it wonderful to make something that we're so used to buying, and realising it's actually incredibly simple to do at home?

So very, very satisfying.

100% right, it was the one thing that I faced with the most trepidation, but which turned out to be a doddle and hugely enjoyable.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42228
Location: North Devon

Posted: Sat Oct 14, 06 3:55 pm Post subject:

Jonnyboy wrote:

Head in freezer.

And what was wrong with brining it in the sink? Wuss.

Well done young man.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sat Oct 14, 06 5:58 pm Post subject:
Well done you! I am never going to buy sausages again (most of mine ended up a sausage burgers, because I didn't order enough sausage skins) And sausage and mash has gone to top of the menu (it's my favourite anyway. I even serve it at dinner parties!) I shan't buy ham or bacon or pate anymore either!

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