How To Butcher a Pig. An Epic Porcine Journey of Pork Butchery, Bacon curing & sausage making.
How to butcher a pig and make Bacon and Sausage. This was an epic 5 month journey following11 pigs who arrived as weaners and were fed and kept to the highest welfare standard. I monitored there progress closely, hand feeding them apples and acorns for their whole time on the farm, until they were ready for the abbatoir. 11 pigs then became 22 sides of Pork which is where I took over. All the sides of Pork were processed into fresh pork, joints chops etc and some were cured for bacon and sausages too. So, join me on there amazing journey, five months condensed down to 50 minutes. Its been a labour of love and, I've loved every minute of it. #SRP
All my bacon curing salts, sausages skins, rusk and seasoning were from the brilliant Weschenfelder. They have everything you need to starting curing bacon and making sausages and so much more. Have a look on their website and give them a ring, they are a top bunch of people. Link is below....
https://www.weschenfelder.co.uk/
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