Wednesday 10 December 2014
Don't really know were to start this post there is so much to say, I may have to spread it over several days.
Last night I went for the butchering of the pigs, when I got there he had almost finished the first,
I thought our pigs looked good, and the butcher said they were good, he worked very quickly
This is the shoulder,
Here is one of the two boxes of chops, I never realised how many chops you get off a pig,
I have spent the afternoon in the barn freezing while bagging up the chops, I am looking forward to tasting them, they look great to me.
The butcher man boned the hams for me so I can cure them he also boned the belly so that will be cured for bacon, he rolled joints and tied them and showed me how to do a butchers knot, explained all the different cuts, it was really interesting I am so pleased I could see it all being done. I have the ribs and may do some at the week end. I also have the fat to render down into lard.
It is going to be a couple of busy days, my seasonings and cures all arrived for making sausages, bacon, burgers, hams and pork pies.
I did make the liver pate yesterday
I used a recipe I found on line here
I still have the coarse pate to do.
I ordered another chest freezer and it arrived today, this one is staying in the barn and is just for storing meat.
Today the new Rayburn has been installed
It was really cold in the house this morning with no Rayburn going, I kept the log burner going all day in the living room to keep some warmth going, the Rayburn is now lit and warming up, I expect it will take until tomorrow to warm up properly and several days to clean up the dust.
I am looking forward to trying it out.
The old Rayburn is in the barn and will be sold on although there is no rush, I have found a company in N.Wales who buys old Rayburn's to re-condition and they sell them around the world, so i have take a load of photos and will e-mail them on to see if they are interested before we advertise it.
I will be back tomorrow with more :-)