Today was all about the pigs. Phil drove over to the abattoir to collect the bacon and gammon joints.
Just before Christmas our 2 boy pigs, aged 29 weeks, went off to the abattoir where they were humanely turned from pigs to meat. The youngest children went with him and thankfully were completely unperturbed by their pigs’ departure. They actually said they were looking forward to the sausages! I was a vegetarian before I met Phil, so I’m by far the most likely to struggle eating our home grown meat. Knowing the animals have been well cared for though, able to use their natural instincts and then killed humanely enables me to eat them quite peacefully.
Our first pig meat came back about a week after we took them, as sausages and pork joints. Today we collected the bacon and gammon, which took longer because of the curing process. We now have just over one thousand sausages in the freezer, a huge box of bacon and multiple joints. We should be set up for about a year, until we breed from our girl pigs and their babies have grown enough. We need to start thinking about introducing them to a boar very soon. Another job on the ever growing list!
We’re now able to enjoy weekly toad in the hole, bacon and egg muffins for Saturday breakfast (with eggs from our own chickens) and a roast joint on a Sunday.
Cost wise, once you add up all the expenses, the meat comes out at a similar price to the supermarket standard range, but it is a much better product, tender sausages with no surprises in them! We also know the provenance of the meat, which is something we place a high value on.
With two chest freezers fairly full of pork, eggs from the chickens and milk from the cow we’re in a good position during the current lockdown. We just need to get the seedlings going now (I’m working on that, veggie growing is a work in progress😉). We are so thankful to God for his continued provision and we know that he is helping us every step of the way. We are learning so much every day, it’s a giant adventure, but then life with Jesus always is.