Ideation 8,216 Posted September 28, 2012 Report Share Posted September 28, 2012 Some of you may remember a while back, i was asking a lot of questions about rearing and keeping pigs. Well, a few months ago, i got myself three Glouchester Old Spot weaners, and reared them up until they were ready to slaughter, and today they arrived back, and i've just finished my first sausage sandwhich, and it was definatly worth doing! Day they went off to slaughter. Lunch! 10 Quote Link to post Share on other sites
lloydus 29 Posted September 28, 2012 Report Share Posted September 28, 2012 Bloody lovely True River cottage style! How much meat you got mate? what you making altogether from the pigs? Quote Link to post Share on other sites
Wildling 520 Posted September 28, 2012 Report Share Posted September 28, 2012 Flipping heck what a sandwich ! What are you going to do with the rest of the meat sell it on or live on pork for the year ? Quote Link to post Share on other sites
marshman 7,757 Posted September 28, 2012 Report Share Posted September 28, 2012 Well done in rearing them pigs and that sandwich looks real tasty! Quote Link to post Share on other sites
albert64 1,882 Posted September 28, 2012 Report Share Posted September 28, 2012 how old were they went to get slaughtered, and what weight Quote Link to post Share on other sites
lloydus 29 Posted September 28, 2012 Report Share Posted September 28, 2012 I got a few River cottage DVD's here that covers cured ham, bacon, sausage making etc if you want to lend it. Quote Link to post Share on other sites
whippet 99 2,613 Posted September 28, 2012 Report Share Posted September 28, 2012 im drooling................................lol .........that looks tasty Quote Link to post Share on other sites
GrCh 856 Posted September 28, 2012 Report Share Posted September 28, 2012 would love a couple of pigs. Quote Link to post Share on other sites
Ideation 8,216 Posted September 28, 2012 Author Report Share Posted September 28, 2012 Right, i bought them in market as store pigs / large weaners, so they were not tiny piglets, but a little bigger, still small enough to pick up though. Slaughtered them around 24 weeks old, although i think i may have mis-counted by a couple of weeks (as i had to guess the age of the pigs at market) They killed out at about 65 kilo each, it probably would have been better to have killed them at 50 kilo, as maybe they would be a little less fatty. Being a traditional breed they do carry more fat, which is great for taste apparently, but not really what a lot of folk want commercially. The feeding was strict, they had lots of free rangeing, rooting about and lots of veg and fruit, but the pellets were weighed everyday, you can't just pile food into them, as if you feed too much it just becomes fat. A pig and a half went to the local pub, and the remaining pig and a half is in my chest freezer, in a variety of chops, belly pork, joints, etc etc, and some sacks of sausages. I think i will be living on pork for a good while, the dogs have sacks of pork bones, so they will be happy as well, and it's pork for sunday roast for the forseeable future. Good thing i'm not a jew. Never kept a pig before in my life, so quite pleased, just need a new experiment now. . . . . any ideas? 1 Quote Link to post Share on other sites
South hams hunter 8,922 Posted September 28, 2012 Report Share Posted September 28, 2012 Youll get done for shagging em Grch Quote Link to post Share on other sites
greg64 2,825 Posted September 28, 2012 Report Share Posted September 28, 2012 did you save a lot of money in rearing and slaughtering them yourself or was it more of the satisfaction that you knew how they were reared that made it worth while Quote Link to post Share on other sites
Ideation 8,216 Posted September 28, 2012 Author Report Share Posted September 28, 2012 Probably would have worked out cheaper to just go to tescos and buy the meat. . . . .. i think, although perhaps not, when you consider that they are a 'traditional' breed etc. Cost 20 quid each to buy, maybe went through a sack of feed a week, a bit less, which cost ten quid a sack. Have not really worked it out, as i've never thought of buying a that much pork Quote Link to post Share on other sites
greg64 2,825 Posted September 28, 2012 Report Share Posted September 28, 2012 well done,a least you know ,whats gone into them,and i bet it tastes better than tesco pork Quote Link to post Share on other sites
GrCh 856 Posted September 28, 2012 Report Share Posted September 28, 2012 Youll get done for shagging em Grch already on the list mate 1 Quote Link to post Share on other sites
lloydus 29 Posted September 28, 2012 Report Share Posted September 28, 2012 Get a polytunnel next Quote Link to post Share on other sites
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