day of reckoning...

Well, it had to happen. The pigs reached the age and weight where they
are at their best for eating. A lot of careful planning went into
preparing them for the final day - for their own sake and for the sake
of the quality of the meat, it is extremely important that their
journey to slaughter should be as stress-free as possible. We elected
to use the abattoir at the University veterinary school, which is
small, efficient and within 15 minute's drive of the farm. The trailer
was brought into the field the day before and the pigs were encouraged
climb in and out and generally get used to it. We then built a run so
that the following morning they could leave their pen and climb
straight aboard - the last thing we wanted was to have to chase them
around the field before loading. Monday morning I turned up with a box
of ripe pears as bait and with some trepidation we opened the pen. As
they had been unfed that morning a few pig-nuts were all that was
needed to persuade them up the ramp. Once aboard, they settled down to
breakfast while we hitched the car up. I was concerned that the
unfamiliarity of being transported would worry them, but in fact once
we started moving they lay down and fell asleep for the whole journey!
On arrival, after demonstrating my incompetence at reversing with a
trailer, they were so comfortable that I had to get in and push them
out. They were then walked to their holding pens, where they stay for
half an hour or so before slaughter. It was all very quiet and calm
and indeed quite surreal.

When we were happy that they were settled, we left and returned three
days later to pick up the carcasses. Any concerns I might have held
over the quality of the meat were dissipated the moment I examined it
- all those months of fine food had paid off handsomely. The meat was
firm and pink, with a fine layer of pure-white fat on the back and
smooth dry skin - ideal for crackling.

I have spent the past few days butchering and starting the process of
preserving. So far we have two dry-cured (prosciutto-style) hams on
the go, two Wiltshire hams in a beer and molasses bath, sweet-cured
bacon - off next week to be smoked at the Valley Smokehouse in Dundry,
terrines of excellent brawn, scratchings and crispy ears in
breadcrumbs. Sausages, chorizo and salamis will follow. The loins are
already on the menu and have been very favourably received.

We have another weaner arriving next week, and so the process will go
on - she'll be ready just before Christmas - watch this space...