Rabbits are one of the best ways to supply your family with home-grown meat. They’re easy to care for, economical, and quick to process.
I processed four surplus roosters last weekend. Having an organised workflow makes the whole thing a lot faster and easier! There are no graphic photos in this post.
It’s a boiled pig’s head, meat removed and diced, then set in a terrine mould with jelly made from the cooking broth. What’s not to like?!
We’re getting towards the end of the pigs we raised for meat – literally! I’ve never cooked trotters before, so this was an interesting meal.