Half a pig arriving today
Discussion
Our new rural lifestyle is already paying off.
Half a pig arriving today for us from farmer friends. I suspect the quality of meat will be excellent. All for £70. It'll be butchered, and we'll have to bag/label it all up with them, and also make any sausages, or cure stuff ourselves, but I'm already drooling slightly.
Anyone done this before and got any tips or good ideas? I'm hoping they've kept the caul fat for faggots, although I'm not so bothered about making brawn...
Half a pig arriving today for us from farmer friends. I suspect the quality of meat will be excellent. All for £70. It'll be butchered, and we'll have to bag/label it all up with them, and also make any sausages, or cure stuff ourselves, but I'm already drooling slightly.
Anyone done this before and got any tips or good ideas? I'm hoping they've kept the caul fat for faggots, although I'm not so bothered about making brawn...
Get an old-fashioned meat mincer to deal with the scraps.
Burgers - noms.
These mincers get a bad rap for rusting, however the secret is to oil it after each use, and put a piece of stale bread through at the beginning and end of mincing to 'clean' it.
ETA: what you've linked to above is just the ticket.
Burgers - noms.
These mincers get a bad rap for rusting, however the secret is to oil it after each use, and put a piece of stale bread through at the beginning and end of mincing to 'clean' it.
ETA: what you've linked to above is just the ticket.
Mobile Chicane said:
These mincers get a bad rap for rusting, however the secret is to oil it after each use, and put a piece of stale bread through at the beginning and end of mincing to 'clean' it.
It's funny. The bread 'cleaning' advice takes me back. In a way I'm just revisiting my childhood with this.I could track my love of food from growing up on a smallholding, as the family pig took a short leave of absence and returned in 'kit form', butchered up in several bread baskets. My dad was (still is) a bit of a self sufficiency hippy type and I helped him sort all the different cuts for freezing. But the main draw was the home made sausages and bacon, plus the faggots he made in the Rayburn, which to this day I remember picking at when he wasn't looking, before eating for lunch with decent gravy in front of the Saturday rallycross on telly.
Top quality meat products in front of warbling Audi Quattros on dank muddy 80's racetracks.
Is it any wonder I'm returning to some culinary roots?
Changedmyname said:
captainzep said:
Changedmyname said:
Sorry but I do this every day,nothing new here.
I also sell lamb/beef oops got carried away.
Cool. I also sell lamb/beef oops got carried away.
If you can supply all my pork needs for less than a £ per lb I'll cancel the order!
t-hot on doing stuff by the book mind, so I'm pretty confident the meat quality will reflect decent rearing. captainzep said:
Mobile Chicane said:
These mincers get a bad rap for rusting, however the secret is to oil it after each use, and put a piece of stale bread through at the beginning and end of mincing to 'clean' it.
It's funny. The bread 'cleaning' advice takes me back. In a way I'm just revisiting my childhood with this.I could track my love of food from growing up on a smallholding, as the family pig took a short leave of absence and returned in 'kit form', butchered up in several bread baskets. My dad was (still is) a bit of a self sufficiency hippy type and I helped him sort all the different cuts for freezing. But the main draw was the home made sausages and bacon, plus the faggots he made in the Rayburn, which to this day I remember picking at when he wasn't looking, before eating for lunch with decent gravy in front of the Saturday rallycross on telly.
Top quality meat products in front of warbling Audi Quattros on dank muddy 80's racetracks.
Is it any wonder I'm returning to some culinary roots?
mattdaniels said:
captainzep said:
All for £70.
That seems remarkable cheap. Just got off the phone from Mrs Zep who's just installed it in the freezer.
Combination of mate's rates and the fact that they only have pigs as a minor sideline to use up excess (over-quota) milk from the dairy cows -which you have to pay to have removed otherwise. They're only starting out too so don't feel like they can charge too much yet.
It's all looking good apparently.
Have it removed or get free bacon: I choose free bacon.
Have just started reading this:
http://www.amazon.co.uk/Ginger-Pig-Meat-Book-Wilso...
Would love a go meating up my own piggy
Have just started reading this:
http://www.amazon.co.uk/Ginger-Pig-Meat-Book-Wilso...
Would love a go meating up my own piggy
I'm curious to know who cuts the pork for you?
My F/R pork comes from a farm in Wales not far from me ,and I have to be able to trace the be all and end all,as all butchers do.
Yes I can supply pork at that price from said farm, BUT I am NOT here to sell anything,as it's against the rules of PH.
My F/R pork comes from a farm in Wales not far from me ,and I have to be able to trace the be all and end all,as all butchers do.
Yes I can supply pork at that price from said farm, BUT I am NOT here to sell anything,as it's against the rules of PH.
Changedmyname said:
I'm curious to know who cuts the pork for you?
My F/R pork comes from a farm in Wales not far from me ,and I have to be able to trace the be all and end all,as all butchers do.
Yes I can supply pork at that price from said farm, BUT I am NOT here to sell anything,as it's against the rules of PH.
Not sure actually. My F/R pork comes from a farm in Wales not far from me ,and I have to be able to trace the be all and end all,as all butchers do.
Yes I can supply pork at that price from said farm, BUT I am NOT here to sell anything,as it's against the rules of PH.
The people we bought it from had the butchering sorted -and because it was ready today Mrs Zep has done the bagging and chatting!
We've got another half coming from Mrs Zep's Aunty in a few month's time too...
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