Since the last post another pig has been 'processed'. A fresh and keen new team appeared over the weekend to help with the job, and on the whole all proceeded smoothly.
The actual slaughter was done with a .410 shotgun this time, and a much better tool it is for the job - more powerful and certain in its effect than the .22 rifle. I am confident that the pig moved from this world to the next with the minimum possible fear or pain - a most satisfactory result, given that the deed was to be done.
I wrote about the next stages in my last post, so suffice to say that things generally went more smoothly, but that having got the scalding water too cool last time, this time it was too hot and we set the hairs rather than loosening them. While I could conclude that too cool is better than too hot, the real learning here is to be sure to take the temperature of the water before you put the pig in it.
After a couple of long days of butchery we now have lots of belly being dry cured, some of which will then be smoked and dried, and some frozen. A whole leg is also packed in salt and being pressed by rocks to make a parma-style ham. Three brine crocks are full of exciting bits and bobs being given a Wiltshire style cure, which involves alot of beer, salt, sugar and spices. The shed will again be billowing smoke next week following the success of hanging the last lot of hams and bacon in there. I can't wait to sample these delicacies...
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