bought her for me as a Christmas present. She's a cross between a
Gloucester Old Spot and a Berkshire. I'm under strict instructions
that I can't slaughter her, but what we will be doing is rearing her
and allowing her to have her own litter, in about 18 months' time. I'm
hoping that this will allow us to become totally self-sufficient in
pork by 2011 - our contacts in the trade mean that we will be able to
have bacon, ham, salami, chorizo, sausages and of course fresh meat in
plenty - with doubtless more to spare for interested customers...As
they say, the only part of the pig you can't eat is the squeal! It's
just a pity we're no longer allowed to feed pigs on restaurant waste,
which would have provided us with an ideal recycling method for all
our plate scrapings.
Below are a couple of photos - follow the blog for regular updates.
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