The Half Pig

Oh how I wish I could come up with clever titles for my posts.

Well I'm back in circulation and am doing the jobs that have been put 'on hold' whilst dad's been so ill.

The first thing was to get some more pork in to cure, and make sausages, so I ordered half a pig from Don at Warwick Bridge Farm Produce, Littlethorpe. In spite of supermarket pork prices rising by about 50p per pound across the board, Don's price was very reasonable and the pig obviously larger than the one I had last time. This suits me as I cure most of the meat and larger pigs are much better for this.

I would like to tell you that I took photos of the whole process but, when your up to your neck in piggy bits on a scorching hot day, it's the last thing you think of.

Now a lot of people have this misconception that if you buy ¼ or ½ a pig it comes in one big lump. It doesn't. It's just like the joints you buy at the butchers or supermarket. Just ask for what you want. For example, I have particular requirement for what I do with the meat. I want the leg bone and rolled (for gammon ham), the loin boned but not rolled (for back bacon), I also want things like the liver, heart, cheek, trotters etc that others may choose not to have, so I give Don a 'cutting list' for the butcher.

Cutting List

Is it value for money? Well all I can tell you is that if I ignore all the 'extra' bits, and just calculate what the cost would be at ASDA for the prime meat cuts, I save money. If I calculate the cost at the supermarket of the ham, sausage, bacon etc that this pig will make, then I will save even more - roughly £100 compared to ASDA and £130 compared to Sainsburys, my costs being less than 50% of their prices. Some of this is because of the high value products, dry cure bacon, ham, chorizo etc, that I make, but I can't see why more of you aren't doing it. Even if you only want to eat the joints as pork, you'll still save £'s.


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There are two comments

richard

why is the ear for the dog??? Why not shaved, boiled until tender, cut into strips, egg-and-breadcrumbed and fried? Mmmmmm… a few gherkins on the side…

richard, (Email ) (URL) - 04-08-’08 16:04
Phil

What? Upset the dog AND the 3 women I live with!
I’m not THAT brave!;-)

Phil, (URL) - 05-08-’08 14:33

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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