I am keeping one of my red boars for the freezer and I want to get as much information as I can before slaughter day to ensure things go smoothly, this is the first time we have sent a pig to slaughter and I eant to do the wee fella proud.

In your experiences what is the best age to send pig to slaughter, I have had mixed views on this one?

I want to also ask where I can get natural casings for the sausages as I cant find anywhere in Ireland selling them. Can anyone recommend a good sausage making machine that wont break the bank?

I,m going to buy the book "French Pork & Charcuterie" by Jane Grigson, has anyone got any views on this publication?

Lots of questions for a Monday!!!

Best wishes

Morag

Have you actually spoken to your butcher re the casings? Also the abatoirs should sell them.

We started with a family mincer/sausage maker to get the feel for things which cost us 99 euros.
Having used it for a while now, it has become obvious that we need something a little bit more gutsy. Ebay is a good place to start I think just to give you an idea of what is out there. I think dear Hugh say that a good one for regular use - semi prof. is a good investment at around £300 so for us, around 400 euros. Our purse wont strech that far at the moment, and my little one is doing just fine, but we have been looking around for second hand butchering equipment - shops that upgrade etc. That is also an avenue to explore.

Re cook books, I cannot comment on the book you have listed, but if you have looked in the 'Library section' I contacted the Austrians , and they said that they sell a recipe book of Hungarian cuisine, which includes sausages, salami's and hams. It is priced at 20 euros plus postage, and they do an English version.

Hope this helps a little - I am sure others will have more info as well.

Kate

Morag,

Have you done the deed yet, please let us know the outcome and what did the abbitior think of all the hair!!!!

Also can not wait for someone to share their experience of pure Mangalitza meat, so far only tasted crosses which were devine

Please be in touch

Carole