The one 8,396 Posted April 25, 2018 Report Share Posted April 25, 2018 When you slaughter then do you get the choice of cuts and how do you figure out the amount of bacon or roasts , chops soyou dont end with too much and a surplus of one thing Quote Link to post Share on other sites
PeskyWabbits 464 Posted May 14, 2018 Author Report Share Posted May 14, 2018 Sorry it has been so long since I was on here. We asked the butcher to give us the popular cuts. So that is pretty much everything that you can commonly get. Any off cuts were put into sausages. Each half pig is plus 5 KG of sausages. I have been making my own bacon which is cured for 2-3 weeks in a brine solution. Quote Link to post Share on other sites
PeskyWabbits 464 Posted May 14, 2018 Author Report Share Posted May 14, 2018 We had a pig with a sore eye. Probably caused by fighting to get to the feed bowl. It started as a cut but then built up some pus. I rang the vet and emailed a picture. Thankfully it was all verbal advice: Hold a hot (but not scalding) compress against the wound, twice a day. Catching the pig the first couple of times was ok but thereafter it was a major feat. Requiring someone else to act as a decoy while I sprinted across and grabbed it. After 4 days all signs of infection had gone. The pig was very elusive afterwards though. 1 Quote Link to post Share on other sites
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