I am now looking forward to making air dried ham and more bacon, from what I have read, both of these require dry curing. We will be using wet curing for baking or boiling ham, bath chaps and gammon steaks. Unfortunately after wet curing the meat either has to be used fairly quickly or stored in a freezer, but we have already resigned ourselves to the fact of needing another freezer.
We are hoping that we will be having our own pigs in June, if they clear the bramble patch they will have done a good job and earned their keep, as well as providing us with food.
Of all farmed animals, pigs have to be the most worth while, they clear land, they produce a cold manure that can be used almost immediately, they are not fussy eaters, they provide you with pork, ham bacon and sausages and lard.
Today we popped over to the friends that will be supplying us with our half pig, we had promised them some Jerusalem Artichokes for planting, we took some spare ones, just to see if their pigs would eat them, a friend in Spain had tried her pigs with them and the pigs refused them.
Well it appears that Irish pigs are the same as Spanish pigs, the roots were dropped into their trough, the pigs looked and then removed them, showing no interest at all. We will have to have a rethink on roots for our pigs.
The general consensus among people that we know that keep pigs is the price per lb works out to 1.50 , that includes everything, from buying the piglets, feeding them and slaughtering costs. That's cheaper than producing a chicken.
|One completed unit.|
|Felix, master of all he surveys.|
The seeds are ordered as is the crop cover, as soon as the land dries out enough we will be out there,
|Getting there slowly.|
Last week we had to go to Roscommon, we had a bit of a look around at all the flooding, rivers and stream are no longer, they are large lakes, as was a football ground.