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Any tips on buying whole or half pigs from a farmer? |
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#1 |
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Forum Member
Join Date: Feb 2003
Location: Liverpool. Champions of Europe
Posts: 15,515
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Any tips on buying whole or half pigs from a farmer?
Doing a lot of home curing and smoking and I am seriously thinking of getting a whole pig from a farmer who sells them whole or half, they are butchered to your requirements. Just though I'd ask if anyone has any tips or suggestions.
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#2 |
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Join Date: Nov 2013
Posts: 962
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Are they breaking down the carcass as well? Back when we did that sort of thing there was also a butcher shop involved to put everything into tidy, flash frozen. white paper wrapped parcels. If you're not picking up sides, I would recommend you study a butcher's guide to breaking down a carcass so you get an idea of what cuts you want for the table and which ones you want to play with. (Actually, you should do this anyway. It's good to know.)
For example: the ham comes from the butt and leg of the pig. So if you wanted to cure your own, then you would ask for the legs to remain whole (you can break them into butt and shank, (and trotter) if you want to. It depends on what style of ham you are making. Shoulder, same thing. You can cure it or break it into roasts and chops. Belly is where streaky bacon comes from. Or the bulk of your sausage meat. (Plus trimmings from everywhere else.) Loin for other sort of bacon. Offal if you are making specialty sausages that require it. If you want the intestines for casings, you probably need to request them up from. Ask to keep everything, in other words, because with pigs you can use everything but the squeal. (Hellooooo lard and cracklings!) Otherwise, make sure the stock looks lively and healthy. And the farm itself is clean and well kept. |
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