Bath chaps

We believe in the ‘everything but the oink’ theory of raising and eating your own meat – out of respect to the animal really, but also because being thrifty is a massive part of being a small holder or just simply trying to grow and raise your own food.

So whenever we sent a pig to slaughter we always ask for the head back.  This is the bit I am the most squeamish about.. but chant under your breath ‘everything but the oink’ and proceed.

In previous years we have made brawn but this time I wanted to try something different, and decided to give Bath chaps a go.

Bath chaps are a west country tradition, made popular in Bath as the name suggests, and is basically the cheeks of the pig that have been given the ham treatment.

So I did a bit of reading, watched some videos, found a fair bit of difference, and took the bits I liked.  You can still buy Bath chaps from independent butchers, and I guess they will each have their own version too.  Here is mine.

And we love it – it tastes like ham, is a bit fatty, but that tastes great too – and you can cut some off as I did (I’m not convinced it is respectful to the animal to clog up ones arteries.. however the cat had other views and nothing was wasted).

A hit with the family,  we ate some, froze the rest and is a real treat.

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pigs gone

Another intense week of pork processing.  The last two pigs went off on Monday and came back as pork on Tuesday. We spent the day butchering – I know a ‘proper’ butcher would take less time but it takes us about an hour per half to butcher it to our needs - then we spent the rest of the day processing even further – the shoulders were boned out and minced into lean mince and sausagemeat.  Some of that sausagemeat and offal were made into faggots and two big pork liver patés.  We had liver for dinner – and still had some leftover – two pigs livers is a lot of liver and you are only supposed to eat it once a week – so we have frozen some and that will probably make more paté or meatloaf in the future.

The cheeks and ears are in the brine tub in the fridge.

All the joints, fillets, mince, sausagemeat, faggots, patés, trotters and bones are tucked away in the freezers – and it all, just, fitted.

quite a good feeling really

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pork processing again

It is, as himself stated, the killing season.  All the livestock we have been raising for the table are now beginning to make its way into the freezer, along with our vegetable and fruit harvests. It is sad in one way, but rewarding in another  as the fruit of all our effort is finally seen, and it is part of settling down for winter.

We took the first pig in on Monday, and collected the carcass Tuesday and this week we have been processing the meat.

It’s been a couple of years since the last time we butchered a pig and so once again I had to bone up (sorry!) on what we normally did.  We gleaned our information from the internet and books and adapted it to our needs.  Last time I even took pictures and this year, I decided to make a butchery section on my webpage for future reference.

We cut the usual roasting joints, boned out the shoulder, made sausage meat, minced pork, hogs pudding and using the offal:  faggots – and had liver for our dinner.

The cheeks and ears have been in the brine bucket in the fridge, preserving until time for the next process, and the trotters and bones have been frozen awaiting a moment to make a pork stew.

And all week I have been rendering the lard, cooking up the leaf fat, separating and chilling until I have several pots of beautiful pure snowy white lard, awaiting use in treat pastry or to confit the duck legs.

More to come, and it feels good, echoing many generations before us as we preserve and stash the harvest away to see us through the year ahead.

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new pigs

On Tuesday we fetched the new weaners for this year. Delilah, Deirdrie and Dorothy – (we each chose a name), and settled them into the pig run.  So far they have just had the hardstanding and inside to play with – ample for three little piggies, and tomorrow they will get the whole run. Which is lush and green from having a whole year to rest.

It wont be lush and green for long… and they will enjoy every minute.

Previous pigs have liked the set up – room to run, mud to wallow – lots of rooting ground and vegetation, hard ground to retreat to when the going is soggy, a sunny wall to sleep against on nice days, and a shady snuggly inside den.

It works well for us too, as we can check on them, feed and water them without having to go in apart from cleaning out times.

Hopefully these will be another three happy pigs.

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pork processing

Himself took some time off work, and, in between organising home ed activities and interacting with the tree surgeon who came to deal with dangerous fallen tree, we have been butchering pork.

Monday night we processed the offal, into several meals of faggots, and a big stash of pate.  Yesterday we cut up the four sides of pork into joints etc, all except the hand and hocks. The cutting went really quickly this time – partly as we could remember what we normally do (I think I shall make my own guide for next time – we have that much pork it might be a few years away..)

Today we boned out these, and made lots of hogs pudding, lots of pork burgers, lots of sausagemeat and lots of pork mince.

And yes. we are tired.  But it is worth it, and we have a full food store to see us through for many many months.  Processing the pork into useful parts is essential – otherwise we find ourselves with the freezers stuffed to the gills and nothing to eat!

Tonight we had spaghetti (made with eggs frozen during the spring glut), with meatballs, laced with paprika thyme and chilli in a tomato sauce.  Nom.

I’ve always made meatballs with beef before, but having the pork, this is what I used – and I think they might be better.

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bringing home the bacon…well.. pork

We’ve had a few busy pig/pork related days.  Sunday we loaded the pigs.  oh see how quickly that is written down.. getting the swine.. yes swine! to go into the trailer was a trial once again. And once again I’m glad we opted for the night before.  The task made a little harder by only wanting to take the biggest two.

Eventually.. with a lot of hassle and physical effort, they were loaded.

Next day they were taken to the abattoir, they had to be encouraged to leave the trailer… and that evening we had fresh liver for tea, and made a huge batch of pate.

Yesterday was cutting day.  Himself fetched the pork – we had it just split, so could have it straight away., then we had an entire day of cutting up pork, they both weighed in at over 80kg. So cutting, bagging labeling, freezer shuffling.

Today, we are both shattered. and we are only half way through, as we shall have to repeat the process one more time.

Tiring though it is, rewarding too, and good to have a lot of food in at the beginning of winter.

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dry

It’s been so dry for ages and ages – we are struggling here to keep the veg patches going.  The potato crop looks to be a disaster, with just not enough greenery for them to be making spuds underground, although the earlies have been great.

Up by the house and greenhouses, we are out of collected water, three water butts and an IBC all empty, and have had to resort to tap water.. something we have never had to do before and and loathe to do now..but needs must or all our work in the greenhouses will be for nothing.

Meanwhile we have had to carry water to the chickens and sheep, and for watering every night.  We need a bowser, I said.  I looked up the price, and decided we didn’t need one afterall. Since we have found a dustbin mostly filled with water is very stable in a wheelbarrow!. Still a long  and tiring job, and some rain, preferably overnight, would be very welcome.  I’ve done what I can, I bought more sunblock, planned a beach trip in advance and have ordered a new sun brolly for outside. Surely that should do it?

The pigs have their own IBC of collected water.. which means we can still throw water in for a wallow.  Something they like very much, they love to run under the pouring water, and charge about madly playing in the cool mud.

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naming the pigs

As Rosie pointed out yesterday, we have not announced the names of our new pigs.  A hasty family conference, and today we have settled on our choice.  This year is B – and we have Bertie and Betty the lambs, and now, Buddleia, Bramble, Bracken and Boadicea ( Bodie for short – since she is short…cue music from the Professionals. … )

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