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.