We collected our two porkers last Thursday.

It took me two days to butcher then, make sausage, dry and wet cure bacon/ ham and ................. the results are fantastic.

We slaughtered our pigs at 7 month, but next time they will go at 6. The dead weight was 98lb and 97lb.

The wet cure bacon is a little salty for my taste im afraid, the dry cure will be ready in a few months so i will let you know!

I made 3 types of sausage, Herb, Garlic and chilli, they were absolutly fab.

We have eaten the loin chops and theyb were superb, the meat is a little darker, the fat cooks through the meat leaving a succulent juicy mouth watering yummy porky taste!!!

We are eating a joint of meat tomorrow night and i cant wait!

We have given a few joints away to friends to try and it apears furry pork is the way to go.

Next time we will be making salami and other air dried sausage. I am more than happy with mangalitza meat.

Oh Tracey,

Every time I think of eating one they do something to stop me, like sire a litter.

What is the feedback from the people you gave meat to?

Carole

Mangalitza's before the second World war were acknowledged as the tastiest Pork and won prizes accordingly. In Austria there are dedicated Restaurants to Mangalitzas. Once you've tasted thta flavour you can't go back to any other pork (perhaps air dried Spanish ham comes close).

If anyones got a good (proven)salami recipe for Mangalitza meat I'd like to try it out.

Brian

Does anyone have a recipe for Brian?

Let us know if you have.

Kate

Oh please anyone share their tips, I would love to try some too

Carole