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Livestock
Pig and Poultry
Processing a culled sow
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<blockquote data-quote="Oaktree herd" data-source="post: 5974998" data-attributes="member: 119124"><p>When we process a large pig for home use only, we do it to maximise the value of the animal. If we had sold the sow we would have probably only got £100 however once we had processed her, based on supermarket prices, she achieved approx £1500.</p><p>That would have been for standard meat. What we achieved was specialist meat with no medicines and no additives. Therefore as a retired couple cost doesn’t come into our equation.</p><p>If we had asked a butcher to produce the same meat from our sow, the sausages and bacon alone would have cost £300 without the culling and cutting costs. We made many more products ie haslets, pigs fries, a few joints, gammon slices and joints, brawns, a huge Parma ham etc. </p><p>To process a large pig that weighs in at over 400lbs has to be a specialist butchering job. It took us 4 days. </p><p>A normal porker pig we would have done it in much less time.</p><p>Therefore it would be cost prohibitive unless you do it yourselves. Having good meat knowing where it comes from and don’t count in your own time. </p><p>Sorry this is rather long winded but there is no real answer to your question apart from very expensive. </p><p>It has to be because you want to produce something special and more importantly enjoy doing it.</p></blockquote><p></p>
[QUOTE="Oaktree herd, post: 5974998, member: 119124"] When we process a large pig for home use only, we do it to maximise the value of the animal. If we had sold the sow we would have probably only got £100 however once we had processed her, based on supermarket prices, she achieved approx £1500. That would have been for standard meat. What we achieved was specialist meat with no medicines and no additives. Therefore as a retired couple cost doesn’t come into our equation. If we had asked a butcher to produce the same meat from our sow, the sausages and bacon alone would have cost £300 without the culling and cutting costs. We made many more products ie haslets, pigs fries, a few joints, gammon slices and joints, brawns, a huge Parma ham etc. To process a large pig that weighs in at over 400lbs has to be a specialist butchering job. It took us 4 days. A normal porker pig we would have done it in much less time. Therefore it would be cost prohibitive unless you do it yourselves. Having good meat knowing where it comes from and don’t count in your own time. Sorry this is rather long winded but there is no real answer to your question apart from very expensive. It has to be because you want to produce something special and more importantly enjoy doing it. [/QUOTE]
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Processing a culled sow
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