I collected our pork this morning from the butcher. I have spent all morning bagging it for the freezer and separating cuts as gifts for neighbours, friends and relatives.
There is a lot of it! This was the kitchen table at 10am this morning.
The pigs killed out at 55 & 60 kgs each. We are very happy with the return on meat and delighted that they are not too fatty.
We still have four legs/hams in the butcher shop curing, that will be perfect for Christmas.
We have 12 kgs of mince also that we will make into salami later tonight. A post to follow about that ;-)
Our freezer is very full and we still have plenty of veal and another hogget to be added next month.
There is something very comforting about approaching winter with a full freezer of meat.
I honestly don't think we could afford to buy this quality of meat ourselves had we not been able to rear it.