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Thanks Cai and Em! 
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Joined: Thu May 13, 2010 3:44 pm
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Location: Gundaroo NSW/ACT
Post Re: Thanks Cai and Em!
Congratulation!!!

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Fri Sep 14, 2012 6:48 am
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Joined: Thu Oct 21, 2010 1:26 pm
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Location: Primrose Valley, NSW
Post Re: Thanks Cai and Em!
They dressed at 75kg and 78kg, with heads. Freezer is close to full and the bacon and hams arrive next week :lol: lucky we've got family visiting this weekend!

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Fri Sep 14, 2012 10:43 am
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Post Re: Thanks Cai and Em!
Wow you have some serious eating to do!! 150kg of pork is going to take some effort...

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Fri Sep 14, 2012 1:10 pm
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Joined: Thu Oct 21, 2010 1:26 pm
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Location: Primrose Valley, NSW
Post Re: Thanks Cai and Em!
And Harry leaves the country on Wednesday :lol:

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Fri Sep 14, 2012 1:11 pm
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Post Re: Thanks Cai and Em!
Tell him to eat up!

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Fri Sep 14, 2012 1:52 pm
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Joined: Thu Oct 21, 2010 1:26 pm
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Post Re: Thanks Cai and Em!
:lol:

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Fri Sep 14, 2012 2:55 pm
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Location: Primrose Valley, NSW
Post Re: Thanks Cai and Em!
I have discovered a new animal - pork. The real pork, not that stuff in the shops. It tastes so different and soooooo much better :cheersarm

The fresh stuff is amazing.

And just picked up the hams and bacon. OMG the haaaam!

And I've decided that I'll take the jowls from the heads and make guanciale for my first experiment :twisted:

Don't think I've been quite so obsessed by meat before :halo

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Fri Sep 21, 2012 7:08 pm
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Post Re: Thanks Cai and Em!
I'm so glad that your now a convert, its amazing the difference between home grown & the bought stuff particularly the ham & bacon!
Looking forward to hearing how you go with the jowls!

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Sat Sep 22, 2012 11:50 am
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Location: Primrose Valley, NSW
Post Re: Thanks Cai and Em!
Latest piggies came in at 140 kg and 110 kg! Yes, it took us a fair bit longer to get them to the abattoir :halo

Going to cure a lot from these two, but have some very nice fresh cuts (from the small pig). And two enormous legs for prosciutto from the big pig :D

Of course, coming home with the new batch and finding the chest freezer has just defrosted all the pork we already have... :o doing a lot of cooking tonight so it's not wasted.

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Wed May 22, 2013 7:49 pm
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Post Re: Thanks Cai and Em!
Oh wow thats an amazing result!
Look forward to hearing how it tastes??
Em has just finished a charcuterie course down in Tasmania run by a place called The Agrarian Kitchen (we are still down in Tasmania at the moment) so I think our pigs should perhaps be afraid when we arrive home....;)

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Thu May 23, 2013 3:34 pm
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