So its that time again- despatching and preparing the pigs for the freezer. We always call on some help to shoot/stun the pigs (before they are bled- we refuse to kill them in the local Portuguese method with no stunning first), and once they are removed of hair and cleaned, our neighbour assists with removing the guts- this is a very precise skill and needs to be done correctly. Once all this is done- with the help of Hugh and Ray- Pig in a Day DVD (we still use this for reference to get us started and remind us of the cuts), and a glass of local white port we can crack on with the chopping!
We butcher our pigs in the traditional English fashion- which gives us a great selection of different sized cuts and joints- Spare Ribs, Rib Roast, Chump End, Loin, Tenderloin, Bacon, Chops, Rolled Belly, Leg, Hock, Shoulder etc, and of course plenty of sausages!
Its such a rewarding time- there's something very special about filling up your freezer with your own outdoor reared, happy pork, the taste is far superior to supermarket pork, and a great feeling of satisfaction- knowing that we will have alot of wonderful meals to come and full tummies (and the dogs have a pretty good feed aswell!)
