Ok, now that the pigs are gone my mind starts thinking about all the porky delights we will be enjoying for the best part of the next year. After much consideration here is what we are going to do with the meat.
2 yards of prime roasting loin of pork:
3 yards of dry cured back bacon ( some smoked, some green)
1 yard of dry cured bacon joints
3 back legs for a parma ham style cure
3 back legs for nearly too big Christmas hams
6 yards of pancetta
About 120lb of toulouse sausage
about 60lb of saucisson and chorizo
loads of ribs
12 trotters
Seems a lot of meat processing when you write it down like that. I think I need a drink!
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