The pig is now pork and hanging. It was quick and while she was gobbling with delight, which is the way it should be done, in my opinion. She weighed 52.5Kg. The next step is to turn as much as possible into bacon. So any good bacon making recipes will be received with thanks.
She was very fat - which is tolerable for bacon
I'm not too sure which parts of the pig can be made into bacon. I think the hind legs not, and forelegs. I don't want to do hams right now but was wondering about slicing the leg and curing that as sort gammon steaks? I have until tuesday to decide... I will probably cure the hocks and smoke them.