Well it's been a hard couple of days.
Saturday morning the piggies were dispatched- saturday lunchtime we were eating fresh pork on the barby- look away now if you're vegetarian!
Everyone worked quickly and efficiently and the slaughter was very quick with apsolutely no distress to the pigs (happily eating acorns!). Couldn't have asked for more.
Sunday was butchering day. With lots of help from our neighbours and butcher we have a freezer full of joints, chops and Christmas dinner is definately sorted!
The meat is incredible- nice and lean and wonderful quality- which is a credit to the outdoor reared, happy porcos.
Gloria, Graca and I made the blood sausages- with onion, parsley, cumin, ground pepper and chilli powder- apsolutely incredible aroma. We boiled one and then stuck it on the barby- wonderful.
(all too much for the dogs tho- notice a sleeping grunty weasel by the sausages!)
Still lots more work for us- today we are making sausages (good 'ole english bangers!) and bacon. Later in the week I will make liver pate and brawn- we are determined to use everything bar the oink!
Overall, it's been an amazing and positive experience. A steep learning curve- not only about the pig, the meat, but also the diplomacy and determination to get the job done the way we wanted it to.
Emotional, frantic, fun, rewarding, and bloody hard work!
1 comment:
Dolores tries to haul Gloria on to the barbie but the wily old bird holds her ground while Antonio holds his handbag.
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