Friday morning Gareth and I, started breaking down the massive 139kg carcass.
The loin was cured for bacon
The legs were cured for hams (each leg weighted 15kg)
Part of the belly was cured to make Pancetta that will be air dried.
The rest was boned out ready to turn into sausages and more.
We were all up early Saturday Morning, Dad started skinning the remaining meat and sorting the meat from the fat, to obtain the correct ratio.
Our friends Toni and Georgina were helping with the huge task of converting the remaining meat into sausages.
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| Mincing the Meat |
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| Mixing the pork with rusk, herbs and spices to create a seasoned mix |
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| Sliding natural hog casings onto the nozzle for stuffing the sausages into |
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| Georgina and the stuffer |
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| Filling the Casings |
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| Linking the Sausages |
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| What a lot of Sausages |
We made a variety of flavours of sausages:
A basic breakfast
Cumberland
Sweet Chilli
Hungarian
British Banger
Apple and Cider
Leek and Chilli
Lemon and Fennel
We tried and tested as we went along and made larger batches of our favourites.
We then moved onto to make Salami and Chorizo
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| We use beef middlings to stuff the Salami and Chorizo |
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| One pair of hands just wasn't enough for this whopper |
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| They have to stay in doors for 24 hours in the warm to kick start the fermentation |
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| Blowing in the wind, to start drying. |