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Pig and Poultry
Processing a culled sow
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<blockquote data-quote="Oaktree herd" data-source="post: 5963338" data-attributes="member: 119124"><p>During November we tried to find out if we could make good use of our sow. Having searched the internet we got good and bad info. We decided we would find out for ourselves. After she was slaughtered she went on the hook at 430 dressed. We collected her from the abertoir and couldn’t believe how good the carcass was. She had hardly any back fat from top to bottom. We let her hang for 4 days and butchered her for the next 3 days. It was a pleasure to do this. She had a fantastic carcass. The following is a list of what we recovered after completely boning out the carcass.</p><p></p><p>120lbs of sausage</p><p>80lbs streaky and best bacon</p><p>70lbs gammon slices</p><p>40lbs spare ribs</p><p>A 50lb Parma ham</p><p>20 haslet’s at 1.5lbs each</p><p>3 x 2lb joints</p><p>10 x 2lb browns</p><p>Offal ie tongue, heart, liver, kidneys, fry fat</p><p></p><p>We worked all this out against supermarket prices which would have cost us approx £1500.</p><p></p><p>A value to the sow market had we had sold her would have been about £100.</p><p></p><p>It cost from weaning to culling to bring her into good condition - £100.</p><p>We have since tried the bacon, sausages, offal and a joint all has been the best pork meat we have ever eaten.</p><p></p><p>We thought we would put this on a forum as we couldn’t find anything constructive on the internet.</p><p></p><p>Anyone interested in getting in touch for further info please reply to this post</p></blockquote><p></p>
[QUOTE="Oaktree herd, post: 5963338, member: 119124"] During November we tried to find out if we could make good use of our sow. Having searched the internet we got good and bad info. We decided we would find out for ourselves. After she was slaughtered she went on the hook at 430 dressed. We collected her from the abertoir and couldn’t believe how good the carcass was. She had hardly any back fat from top to bottom. We let her hang for 4 days and butchered her for the next 3 days. It was a pleasure to do this. She had a fantastic carcass. The following is a list of what we recovered after completely boning out the carcass. 120lbs of sausage 80lbs streaky and best bacon 70lbs gammon slices 40lbs spare ribs A 50lb Parma ham 20 haslet’s at 1.5lbs each 3 x 2lb joints 10 x 2lb browns Offal ie tongue, heart, liver, kidneys, fry fat We worked all this out against supermarket prices which would have cost us approx £1500. A value to the sow market had we had sold her would have been about £100. It cost from weaning to culling to bring her into good condition - £100. We have since tried the bacon, sausages, offal and a joint all has been the best pork meat we have ever eaten. We thought we would put this on a forum as we couldn’t find anything constructive on the internet. Anyone interested in getting in touch for further info please reply to this post [/QUOTE]
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Processing a culled sow
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