Saturday, 4 February 2012

Pork, Pork and More Pork

"look at my meat!"
  
 Well I feel a little like a serial killer who has been spent a busy afternoon packing bits of my victims up in a whole plethora of plastic bags......yes number 12 and number 21 were picked up today from the butcher's shop in six large boxes and were carefully re bagged ready for a hastily bought chest freezer, which has been set up in the back shed.
85 kilos of sausages, massive leg joints, a ton of belly pork and chops galore ( or should that be gore) have covered every surface in the kitchen. and I was grateful that amid the carnage there were only four recognisable trotters to cope with and not a whole pigs head. ( the butcher's don't generally give you the heads unless requested)
Looking at the prices of meat at our local butchers, I think that we have well over £1,000 quids worth ready to be eaten!..... Bless number 12 and 21 have done us proud.
I dropped some goodies off for the RFWF, and to Eirlys and John who helped me so well last Tuesday and then just had time to leave a chop with Auntie Glads for her tea!
85 kilos of sausage!!!
We have just had sausages for our tea!!! bloody lovely!!!!

34 comments:

  1. I was raised on a farm (actually still live there) and feasted on home grown meat most of my life. But I've never been able to abide the smell of frozen pork when it's cooked. I hope that's not an issue for you guys. Did you not have any ham or bacon made, or is that coming later?

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  2. OMG my other half would be in pork heaven!! It's his favourite meat. Those sossies look lovely. You could host an amazing Medieval Banquet with that lot!

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  3. Party on, John!

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  4. I bet it tastes bloody fabulous John!
    Jo xx

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  5. Hope you have put a lock on that shed door x

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  6. What about doing a ham another time?

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  7. A regular HFW xxx

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  8. That is one pile of sausage. Good for 12 and 21.

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  9. Your first sentence cracked me up.

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  10. Sausages look superb. I bet it will all taste wonderful.

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  11. I know it was hard, but you saved a lot, as you saw.
    And you know they lived an amazing life and had the best of everything!

    I'm sure you noticed the better flavor as well.

    *hugs*

    Wonderful how your rewarded your friends, too.

    God bless. ♥

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  12. Does the music from the 'slashing scene' in Psycho play when the freezer lid is lifted?
    Hehehe!
    Jane x

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  13. Really jealous! I cobbled together a pound of belly pork, minced it and used bread crumbs to make meat loaf, how nice to have so much meat x

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  14. Agin thank you 12 and 21...you provided amusement for us and now provide food for John and Chris...well and some of the neighbors too! That's some nice looking sausage!

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  15. No bacon? Sausages are fine, but bacon is to die for. In a sandwich--OMG.

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  16. It's what they're for - but I'm not sure how I'd manage if I'd raised them myself. I had no problem with the ones I used to see in my local farm shop yard - but bringing them up myself would be a challenge. I guess I could swap them for someone else's beef or lamb......

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  17. I think you have to kill at least three to be a real serial killer.

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  18. What does a pig cost to buy and raise John? I am curious.

    I am not sure I could eat them. I'm a suck.

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  19. a lot razz a lot!
    but having said that... I think we made a profit x

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  20. We used to share whole carcasses like this with friends, cut them up, portion them out in bags and freeze. These days my husband smokes slabs of pork belly and makes his own bacon. Meat is for eating but you're right if you gloat too much you run the risk of being seen as another version of Sweeney Todd.

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  21. I don't like to think of them as numbers 12 and 21 but as real life pigs with personalities. So instead of 12, let's say Martin and instead of 21 let's say John. After all they were unique pigs who gave their lives for you and Chris...Has anybody here seen my old friend Martin? Can you tell me where he's gone?

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  22. Oh my well its odd to see the meat knowing it was your piggies. I know my honeyman would love all of that as he is a meat eater. Especially those sausages, he would love those.

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  23. Following on Yorkshire Pudding's train of thought, you could name next year's pig Bobby. BTW, have you noticed yet how many Weight Watcher's points a sausage is? I bought eight pounds of sausage from a local farm-raised pig this fall and then joined Weight Watchers only to realize I had to ration it in thimblefuls. I spent a week and a half trying to rationalize that it wasn't as fattening because it was local. :-) (Didn't work. The damn scale never lies.)

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  24. I love sausages - in eggs, wrapped in pancakes, jambalaya, etc. Looks like good eating.

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  25. Yum home grown meat. Nothing better!

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  26. It's a bit daunting isn't it?
    We had a mad panic to get ours into the freezer the first time :)
    Our first meal was Pork Chops and, as you say, bloody lovely!
    I still think of our pigs each time we have pork, and thank them quietly.
    It may sound macarbre to some but we have their photo's in the kitchen.
    Enjoy!

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  27. I admire you for "making" your own meat. I am a total hypocrite; if I had to raise and slaughter animals for meat, I would be a vegetarian...

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  28. Wow, that was a pretty fast turnaround. I reckon you are now a bona fide farmer. Seeing that meat made me feel a little weepy. (Which could very well be due to the fact that I'm working on my second glass of wine.) When my husband would come home from a hunting trip with a deer in the back of the truck, I didn't have a problem converting it to meat for the table, so it's no different, I suppose. But no bacon???? Really????

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  29. Well done!

    Glad you shared a bit with those who helped you, and i very much like the look of your meat, John ;-)

    megan

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  30. I had to go to ASK.com and find out how many american pounds was in 35 kilos 77 pounds WOWZA! That's a lot of sausages! Good eating!

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  31. PS York?
    He went to ... "GET INTO MY STOMACH!" hehehe that's Saturday Night Live old joke!

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