ScratchyDom

ScratchyDom

Well-Known Member
My (not so) little piggies are off for the chop tomorrow.

They're Tamworth gilts (unbred girlies). They've been clearing bracken and brambles in the woods so they've been working hard for six months. And they've been on a diet of organic feed, spent grain from the local brewery and stale bread from the bakers. And all the roots and rhizomes they can dig up.

This is going to be some seriously good pork!

I've got one half that looks like it's going spare. Looking for £150 for halfa direct from the slaughterhouse or £175 butchered. To collect either direct from the slaughterhouse on Wednesday morning or butchered on Friday night / Saturday morning.

This is them back in January, I'll try and get a more recent photo up later today...
img_6971.jpg
 
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I'm usually of the attitude where I don't want to know where my meat comes from and I just wanna buy it from a supermarket and eat it but I have to admit that one of those pigs would look damn bloody tasty roasted over an open fire
 
They look good Dom, n been busy too eh..
There is no comparison to home reared pork and the stuff you buy in the supermarkets.

We are soon getting two pet pigs soon, that are probably going straight to slaughter. Friend of a friend bought them as small ornamental pigs at £300 each :eek: and then they grew up and turned into ordinary pigs.. Someone has made a few quid selling lies.
The friend of a friend is now moving house and can't take them with her, so she asked if my Janie could take them.
Its good that we are getting free meat, but it also means we will not be having any pigs this year. I really enjoy keeping pigs, they are real good fun..
 
TD5power said:
Can I eat the dog? :confused:
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If you can catch him! He's frickin' quick...

the_wolf said:
I'm usually of the attitude where I don't want to know where my meat comes from and I just wanna buy it from a supermarket and eat it but I have to admit that one of those pigs would look damn bloody tasty roasted over an open fire
Click to expand...

I see that as a rather strange attitude. I get all my meat from a local farm shop butcher, that way I know what it is (i.e. cow or horse), where it was grazed (limestone wildflower pastures) and how well it's been looked after, slaughtered, butchered and matured. Not only does it taste a hell of a lot better than supermarket pap I feel far more comfortable eating it!

I was going to do a half pig roast on the beach but I've got nowhere to store a whole, half pig. Hence it's up fer grabs.

Quark said:
Wish I was a bit closer!
Can smell the crackling from here...
:p
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And Tamworths do have the best crackling by far.

JonnyP said:
They look good Dom, n been busy too eh..
There is no comparison to home reared pork and the stuff you buy in the supermarkets.

We are soon getting two pet pigs soon, that are probably going straight to slaughter. Friend of a friend bought them as small ornamental pigs at £300 each :eek: and then they grew up and turned into ordinary pigs.. Someone has made a few quid selling lies.
The friend of a friend is now moving house and can't take them with her, so she asked if my Janie could take them.
Its good that we are getting free meat, but it also means we will not be having any pigs this year. I really enjoy keeping pigs, they are real good fun..
Click to expand...

I've really enjoyed having these here, they've done a cracking job clearing the woods. But I am soooo looking forward to eating them! Gonna be the best pork ever!
 
I maybe worded it wrong. What I meant was I couldn't rear my own animals and then eat them. I totally agree with getting meat from a butchers though and I've been trying to get her to understand my reasoning behind it as well, which is obviously what you stated in that it tastes better and the butcher knows where its came from etc...
 
When you get the meat back, try this one out, its one of my fav meals.. Pork and Cider Hotpot
The trick is to get the gravy right.. Too much n its too watery, n too little and its very concentrated..
Any of the cuts will do, it don't have to be the belly..
 
My uncle was a farmer, and I used to go and help out on the farm at weekends when I was a kid. One Saturday they slaughtered a pig and it's something I never want to see again. They tied it's back legs to the front bucket of the tractor lifted it up off the ground and cut it's throat and let it bleed to death.

It was just a normal thing for them to do and we are talking 50 years ago now, but I have never forgotten it and would not like to experence it again.
 
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