Sunday was butchery day! We decided to attempt this job on our own (just helped by Tose with the gutting and cleaning on Saturday as this really needs an expert hand). Last year the process was so hectic with neighbours and butchers and their families, we thought we'd try and keep it simple and calm this time! So assisted with our 'Hugh and Ray pig in a day' DVD, a butchers cuts chart, and the knowledge we gained from last year we sharpened our knives, scrubbed down the butchers block and set to work! 
Working methodically, (with the odd glass of port to warm us!) we worked our way through- chopping chops, rolling loin joints, and trimming ribs etc etc!
All the offcuts have gone into the mincer and today we're making sausages. It's just been an amazing and rewarding process- knowing that we have happy, out-door reared pork and we managed all the processing ourselves- can't get better than that!!!
2 comments:
Us vegetarians are tough monkeys and, after giving birth twice, nothing makes me squeamish. Still enjoying following your adventures.
Wow what an achievement. Congratulations and I hope to learn much more when we come to visit which I hope will be soon. Still considering chickens but I don't think Fraser will ever agree to a pig!!!
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