Our pig mentor confirmed that our lovely pigs are "ready". Characters that they have been we always knew that they were not pets and would ultimately be destined for the freezer. We therefore had a fun filled weekend teaching them how to load into the trailer, all the easier when bribed with crab apples.
We think that Elspeth, Lily and Lola have had a summer that any self respecting pig would be delighted with; rootling amongst the trees and grass to unearth hidden treasures (buried gloves, bolts, brick ends and logs) to take back to their arc, sunbathing, mud wallowing, a diet of pig porridge supplemented by windfalls from the orchard and their crab apple tree not to mention a fleet of interested village observers, young, old and canine.
So on September 12th, after 18 weeks with us, the pigs went off to the abattoir. There is a huge amount of meat that has come back from the butcher, the largest pig was 115kg, then 103kg and 95kg. The first joint of pork that we had was quite simply fabulous, superb crackling and lovely lean, moist meat. This is just as well as the freezers are groaning with joints, sausages, chops and more. A very successful return to raising pork at Fullards Farm after a 30 year break. Thank you pigs.
