Buy a big pig.

That was what I was getting at. You can kill and butcher a pig for the immediate family but beef and lamb is only for personal consumption, I.e. just you personally no immediate family.
I wouldn’t like to make a definitive statement on that, I think it’s immediate family but could very well be wrong.
No doubt someone on here will be able to enlighten us.
 

SteveHants

Member
Livestock Farmer
I think its a good idea, as others have said you need a CPH and to be a registered pig keeper and bringing them onto your holding creates a standstill for sheep and cattle aswell I believe.
Thing is shooting a pig in the brain with a 22 isn't as straight forward as people think, I've seen it go wrong, it's even harder to get it the second time around!
Scudding them to remove the hair isn't that bad IMO. Plenty of boiling water and some big knives.
But only direct family can legally eat your homekill
This would be my concern.
Pigs have pretty thick skulls.
 

Kidds

Member
Horticulture
Romania, pouring boiling water on the gas cylinder to stop it freezing. Blowtorch on the pig doesn't look like they are worrying about the fat turning rancid.

1527006_263461983805899_1397660413_n.jpg
 
When we had a few pigs , we had a very good trade for suckling pig . The local factory had a skilled slaughtereman who didn't split the belly , he used to do it like drawing a chicken . They used to land up suitably decorated as the centre piece on quite a few banquet tables . Suckling pig is also on many restaurant menus in Spain as usual daily fare . "Lechona asados" (I think .) Es -Molinar in Palma had them all the time , and very good they were too , That is until they started selling frozen pork , and probably kept it too long in the freezer as it tasted quite rancid . I wonder if that may be a solution to today's problems -- every little helps !
 

JP1

Member
Livestock Farmer
When we had a few pigs , we had a very good trade for suckling pig . The local factory had a skilled slaughtereman who didn't split the belly , he used to do it like drawing a chicken . They used to land up suitably decorated as the centre piece on quite a few banquet tables . Suckling pig is also on many restaurant menus in Spain as usual daily fare . "Lechona asados" (I think .) Es -Molinar in Palma had them all the time , and very good they were too , That is until they started selling frozen pork , and probably kept it too long in the freezer as it tasted quite rancid . I wonder if that may be a solution to today's problems -- every little helps !
Los Caracoles in Las Ramblas Barcelona
 

SFI - What % were you taking out of production?

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  • Up to 25%

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  • 75-100%

    Votes: 3 1.6%
  • 100% I’ve had enough of farming!

    Votes: 7 3.7%

Red Tractor drops launch of green farming scheme amid anger from farmers

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As reported in Independent


quote: “Red Tractor has confirmed it is dropping plans to launch its green farming assurance standard in April“

read the TFF thread here: https://thefarmingforum.co.uk/index.php?threads/gfc-was-to-go-ahead-now-not-going-ahead.405234/
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