I’m super excited – I’ll be going to Joel Salatin’s “You Can Farm” workshop in Kiama on Sunday (Feb 17). Only three sleeps to go!
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.
I was interviewed by Gavin Webber from The Greening Of Gavin as part of a series of podcasts he’s done with sustainable bloggers from around Australia. Let me know what you think!
I kept the belly of one side of our pork, and had a go at making a home-cured bacon. It turned out delicious!
A complete summary of the costs for our first foray into raising our own pigs for meat, from piglet purchase right through to slaughter and butchering.
The pigs finally came home from the butcher. We received back 74 kilograms of porky goodness per pig – that’s a lot of meat to have sitting in front of you!