terryd 8,040 Posted August 29, 2018 Report Share Posted August 29, 2018 oh god I new there was going to be pictures lol. Yummy as hell Quote Link to post Share on other sites
Rabid 1,936 Posted September 2, 2018 Author Report Share Posted September 2, 2018 GL, that looks bloody lovely, I will be tapping you up for some recipes and ideas in a few weeks when the first lot are ready 1 Quote Link to post Share on other sites
Rabid 1,936 Posted September 26, 2018 Author Report Share Posted September 26, 2018 The first two went to slaughter yesterday, 138 and 152lb hanging weight. Can't wait to pick them up 3 Quote Link to post Share on other sites
green lurchers 16,369 Posted September 26, 2018 Report Share Posted September 26, 2018 Bet they got some free range flavour bout em 1 Quote Link to post Share on other sites
Rabid 1,936 Posted September 26, 2018 Author Report Share Posted September 26, 2018 24 minutes ago, green lurchers said: Bet they got some free range flavour bout em Bloody well want to have they life they have led Quote Link to post Share on other sites
ginger beard 4,652 Posted September 27, 2018 Report Share Posted September 27, 2018 Nice.something i'd like to do.nice dead weight too.when you pick them up ask for the probe number and put it up.about 30 is what most people want. 1 Quote Link to post Share on other sites
Rabid 1,936 Posted September 27, 2018 Author Report Share Posted September 27, 2018 Been a busy afternoon 3 Quote Link to post Share on other sites
Rabid 1,936 Posted September 27, 2018 Author Report Share Posted September 27, 2018 1 hour ago, ginger beard said: Nice.something i'd like to do.nice dead weight too.when you pick them up ask for the probe number and put it up.about 30 is what most people want. Only just seen this so didn't ask, it's more about the flavour for me than how fat/lean they are, although I was very pleased these ones were not too fatty. How much longer you got in Norway, hope it's all going well for you. Quote Link to post Share on other sites
ginger beard 4,652 Posted September 27, 2018 Report Share Posted September 27, 2018 It was just curiosity.rare breeds and being a beginner i thought they might be fatty but look spot on.its usually written on the hock.looks a f***ing good pork chop.what are you going to do with the offal.? All good here.they just started the elk season yesterday.thinking of a way to get a head and antlers back. 1 Quote Link to post Share on other sites
Rabid 1,936 Posted September 27, 2018 Author Report Share Posted September 27, 2018 11 minutes ago, ginger beard said: It was just curiosity.rare breeds and being a beginner i thought they might be fatty but look spot on.its usually written on the hock.looks a f***ing good pork chop.what are you going to do with the offal.? All good here.they just started the elk season yesterday.thinking of a way to get a head and antlers back. Yeah, I'm ususually curious about stuff like that as well, had I only seen it a bit earlier, Learn something new every day. I also wasn't sure how fatty they would be, but pretty pleased with them, especially like you say, rare breeds normally pile fat on. only thing on the hock was hanging weight, and number 1, and weight and number 2 on second pig. The chops cut real nice, well it all did to be fair, looking forward to trying it tomorrow, the offal, well I eat the liver and heart, the dogs get the lungs as I'm not bothering with haggis this time. Oh man, the size of some of them heads are pretty impressive, need a big case to get one of them back (I will have one if you manage it though)!!! Quote Link to post Share on other sites
ginger beard 4,652 Posted September 27, 2018 Report Share Posted September 27, 2018 10 minutes ago, Rabid said: Yeah, I'm ususually curious about stuff like that as well, had I only seen it a bit earlier, Learn something new every day. I also wasn't sure how fatty they would be, but pretty pleased with them, especially like you say, rare breeds normally pile fat on. only thing on the hock was hanging weight, and number 1, and weight and number 2 on second pig. The chops cut real nice, well it all did to be fair, looking forward to trying it tomorrow, the offal, well I eat the liver and heart, the dogs get the lungs as I'm not bothering with haggis this time. Oh man, the size of some of them heads are pretty impressive, need a big case to get one of them back (I will have one if you manage it though)!!! I got a mate that drove over but its if i can get hime to make a 200 mile detour to drop them off. What age did you kill them at.? Pig looks real good,enjoy 1 Quote Link to post Share on other sites
Rabid 1,936 Posted September 27, 2018 Author Report Share Posted September 27, 2018 6 minutes ago, ginger beard said: I got a mate that drove over but its if i can get hime to make a 200 mile detour to drop them off. What age did you kill them at.? Pig looks real good,enjoy Where's he going back too ? 200 mile is some detour ! They were about 30 week old, I sure will enjoy Quote Link to post Share on other sites
ginger beard 4,652 Posted September 27, 2018 Report Share Posted September 27, 2018 Might be more than 200.he lives in north wales and got the ferry from newcastle and i'm about 12 miles from the south coast. Have you worked out if its cheaper to buy all that from the butchers or rear it yourself.? 30 weeks i'm thinking its cheaper to rear yourself. Quote Link to post Share on other sites
Rabid 1,936 Posted September 27, 2018 Author Report Share Posted September 27, 2018 Cheaper than buying from a supermarket, but that doesn't include any time spent, just pure outlay, if I added my time, fencing, arks.......... That and the fact it should be much better quality than supermarket stuff, the equivalent free range to this is silly money to buy, I will hone my costs as I go along so should end up been good value. 1 Quote Link to post Share on other sites
Rabid 1,936 Posted October 5, 2018 Author Report Share Posted October 5, 2018 Well, had a few joints now and the flavour is something else, am really pleased with them. also knocked a few sausages up yesterday, these ones were chilli and garlic, possibly the best sausage I've ever eaten, 4 Quote Link to post Share on other sites
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