Even the most hardened of carnivores might find it hard to be unmoved by the sight of his own pigs hanging by the feet in the abattoir. This is the first time I've looked at this picture, taken by Ian when he and two fellow pig-sharers went to collect the carcasses for butchering, and in my present mood I don't like it. Probably just because they still look like pigs rather than a load of joints and sausages.
We took home from Pynes a total of 138 kg of meat to be split 7 ways, resulting in a price per kilo of £4.29. Not bad for the best organic, hand-reared, free-range meat in Somerset!
Tricky - how to divide all the chops, bellies, ribs, shoulders, legs and 3 types of sausages fairly between 7 families. Thank goodness Nick arrived at that moment to help work it out.
We had a home-grown recipe for sausages - using our own onions, garlic and chives.
Last Sunday I put more effort into cooking dinner than ever before in my life. Delia's instructions were followed to the letter - even down to the use of thyme, rosemary and garlic from the garden, and rubbing salt into the skin to make proper crackling.