We will get the pigs back tomorrow. Some what butchered and packaged, but we are not sure exactly in what way as the difference between UK and French cuts plus our lack of French and lack of butchery knowlege made the whole conversation a bit tricky. Quite a bit of it is going to be in big pieces like 'belly', 'leg', 'back' etc so we will have some more cutting and packaging to do. We will also get the head, blood, liver, and kidneys (we think/hope).
Our current plan is to make the following
Day we get the pigs back
Liver pate (rough and smooth)
Black pudding
Dry ham (x2)
Wet cure (green) back bacon
Streaky bacon (dry cure)
Cut up various stuff in to joints and freeze plus freezing chops the butcher will have cut and the heads for making brawn later
Fry the brains for lunch (after we saw the heads in quarters before freezing for making brawn later)
The next day
Sausages (we will freeze some batches to make later too)
Saucisson
Chorizo
In the future
More sausages
Brawn (head cheese)
Rillons
Tomorrow we will also freeze a lot of stuff, possibly packaging it in to roasting shape/size. The butcher should have cut some chops and ribs which will be frozen too.
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