pigs slaughter - not for the squeamish. Be warned!

[norteen]

Good afternoon everyone...
firstly we have just slaughtered a pig this morning. it was peaceful and respectful,as it should be,and how we want it to be as we have raised our animals ourselves.

we use a humane killer (bolt gun) and a knife.

we also have killed three sheep this week,and have two cows to do.

my husband was brought up on this land and so he witnessed killing from childhood. however up until 17 years ago,he had not done it himself.

you have to start somewhere,and i would advise attending as many home kills as possible.

sometimes things go wrong...but if you think that never happens in a commercial abattoir,you are sadly mistaken. there have been many programmes made, that have highlighted disrespectful, and inhumane practices in these places.

Who do you think is likely to be more respectful,us, who kill our own animals every few years,or a paid slaughter-man,that is likely to have to kill hundreds of other peoples animals a week ?....its much more of an industrial process.

Also there is the added stress of transporting an animal,and putting it in a strange environment.

We prefer to eat animals we have raised respectfully,and knowing what feed stuff/medicines have been given.

It is not only in the animals interest,but ours too,that its end is peaceful and quick....yes usually with head down in a feed bucket.

we are lucky to have our own land,but backyard pigs used to be kept in small sty's, so it is possible for most people...think of wartime.

people are very divorced from the realities of the food in their larders,we have been doing this,not as preppers (though we do believe in the idea) but because it was/is best for ourselves.

any way..that's my first post..i am not trying to upset anyone,but just being realistic. my daughter in law is veggie,and was very hot on animal welfare,even she admitted,that if you were going to eat meat,that this was the best way for the animal
norteen

[TomW]

And a pretty good post too Welcome to the forum, why not say hi in the new member section so others can welcome you too (sorry mods, thought id save you the time )

we are lucky to have our own land,but backyard pigs used to be kept in small sty's, so it is possible for most people...think of wartime.

Just want to add that there are minimum space per pig requirements in the EU (its why most pork is from Denmark;)) so check your space before getting too excited

[diamond lil]

Lovely post norteen and agree with every word.

[itsybitsy]

Hi Norteen - that's a great post, and I agree with everything you've said.

[Technik]

Same here.

[diamond lil]

Re pigs in general, I'm reading some wartime books just now and they all seem to have kept a pig. My daughter was living on a farm until recently where the cottages were built in 1830, three of them in a row, and down to one side were 3 beautiful stone built pigstyes, one for each house! With a huge big garden and some hens, that could make for a pretty good lifestyle. I wish I was younger, I'd go for that.

[norteen]

diamond lil,thanks for your message.

just taking a break from cutting up the afore mentioned pig. we also butchered a sheep this morning.

i have decided...getting old...not to make sausages but to cut up chunks of the pork to freeze and then thaw,mince,add spices etc and make into patties...same taste just different shape.

these pigs are some sort of black pig. in the past we had kune Kune pigs but gave them away in 2004 when we went abroad for 18 months.

This pigs were bought on the hoof...er..trotter,because i didn`t have time to source kune kunes from the mainland.

kune kunes are superior in my opinion,their temperament is excellent.,and they are not too big,and lay down fat differently. so I will be only getting kune kunes again in future.

another thing,home reared pigs meat, is not pale and pasty like commercially reared pigs,it is much darker.

[diamond lil]

What about home cured bacon ? Is it as nice as they say ? Can you slice it or do you have to send it all to the butcher to sort out ? I want a mincer..

[itsybitsy]

What about home cured bacon ? Is it as nice as they say ? Can you slice it or do you have to send it all to the butcher to sort out ? I want a mincer..

Mmmmmmmmmmmmm...home cured bacon.

[norteen]

yes we make bacon,its not difficult....but what makes the big difference is slicing thinly.

sounds strange i know but in past years we made it,and cut slices off..it was good,but not quite right.

then I had the brainwave of borrowing the meat slicer from our community hall....and it really makes a difference.
we have a bradley smoker too...because i love anything smoked.