Yesterday was an exciting day, here on Partridge farm. Not
only did the vet come to do the final results of our TB tests and let us know
we PASSED!!! A customer who bought some Rare Breed Large Black weaners from us
last year came along for the day to do a butchery course which we are now going
to be running throughout the year to offer people who are interested the chance
to learn how to prepare the meat they have bred, raised or are planning on
raising!!
For this particular customer who doesn't own a trailer, we
started the whole process going by delivering his two Large Black weaners to
him once he had been up to our farm and chosen the weaners he wanted. He & his family enjoyed raising them &
When they were at the right size we collected them and took them to our local
slaughter house where they were hung for a few days. After this we then
collected the carcasses and brought them back to our own butchery where we held
the course.
Our lovely new butchery room is well equipped and has a fair
sized walk in fridge and freezer and a decent sized curing room for hanging all
the cured meats. There is easily enough room for 5 to 6 people to comfortably
stand and watch demonstrations and have a go at all the things themselves.
We covered everything from jointing the pig & vac
packing all the separate joints, curing hams & bacon to dicing the pork and
then mincing it up to make sausages and chorizos. We of course made time for a yummy lunch and
ate bacon & sausage sandwiches and drank plenty of hot cups of tea to keep
ourselves warm!!
The chorizos and bacon is all hanging up in our curing room
and will be delivered to our customer once it is ready but everything else was
taken home by our customer who I am sure is now tucking into some porkie treats
especially as it is now snowing!!
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