Approaching pig slaughter date

It is getting very exciting. They go to the abattoir on Monday and we get them back Friday (18th). We are planning what we will make so we can get in supplies. We have bought a new mincer (which weighs a TON and somehow I have to get back to France on the plane). The one on the kitchen aid is good, but it just doesn't get through it fast enough, and it gets over heated with the quantity we need to do. We also have a hand one but it is FAR to much effort for this much mincing.

Current thinking is something like the following:

Head

Pork pies (boil head and extract meat add some additional pork also)

Skin (from back and belly)

Pork scratchings - salt then freeze to make later

Dry some for chews for the dog

Try Braciol?

Blood

Morcilla

Recipe from blog

Liver

Liver pâte course

Recipe from Le Charcutier Anglais

1kg pork 500g liver

Liver pâte smooth

Recipe from Le Charcutier Anglais

500g liver

250g bacon

Smooth liver pâte

150 g ghee, butter, or other fat

1 very large or 2 med (200 g) onion

2 garlic cloves

400 g liver

1 tsp salt

1 1/2 tsp allspice, freshly ground

1/4 tsp pepper

2 tsp whipping cream

Back legs x 2

Dry cure one

Wet cure the other for roasting at Christmas

Back

Half boned and skinned for bacon

Half cut in to chops with bone in and fat and skin on

Belly

All boned and skinned
Half for bacon

Cure some as pancetta

Half for sausages and other cooking

Shoulder x 2 + some back and belly fat

Butcher debone and skin
Make saucisson and chorizo - needs backfat. 90% lean 10% diced backfat. 1.5% salt by weight.

Mince for sausages freeze in bags (25% fat) back fat ok if we mince fine. Belly better but want to do pancetta and other pork belly thinks

Hock

Whole for roasting. Brine first?

Trotters

Freezer for dog

We have also been trying to finish up pork odds and ends in the freezer (I suspect there are many still hiding so we will have a tidy out this weekend).

Black pudding. It was quite nice, but I don't feel I have 100% mastered it. I am going to make morcilla this time I think which we have done before and is nicely spiced with paprika

This is liver pate which doesn't look v stylish here but is tasty. Again I feel I haven't 100% mastered it though. The texture just isn't quite right though the taste is good. We still have a few of these as they are cooked and frozen in too big chunks. This time I am going to try cooking in a terrine and slicing before freezing so we can take out smaller bits at a time and hopefully that will actually mean we get through it quicker

We still have plenty of ham left (which is good as the new one will take some time to cure) and some meat for sausages as well as ribs and chops. We need to get eating!!!