A few people have been asking me how the pigs are getting on. Well the answer is that they are getting on grand, getting good and fat! We have had a fairly incident free time with them so far apart from the breaking out phase they went through about a month ago. I am putting it down to adolescent testosterone (in the pigs, not me!) and not enough respect for the electric fence. Why they want to break out is beyond me as they have loads of room and greens in their own field. And to make matters worse when they do break out they don't do anything, just root around on the far side of the fence. It is porcine delinquency, nothing less.
Now is the time of year to figure out exactly what to do with the meat. I am thinking I will cure more of my meat this year than I did last year as I found it went further in the kitchen. Especially the chorizo and pancetta. I am less sure as to whether I should risk another whole leg on a parma ham after last year's disaster. We still have a while left before they go away so we have a while longer to consider the options
No comments:
Post a Comment