July Update - First pork
have spoken to the butcher who has advised me that it is usual to divide a half pig into cuts that suit an average family. This will be along the lines of the following:
2.5 - 3.5lb Joints from the Leg, Shoulder (neck end) and Belly. We are expecting there to be around four joints from the leg, two from the belly and two/three from the shoulder.
A number of Chops (from the Loin/Chump) which will be in bags of two.
Belly slices for BBQ
Head and trotters you will not get, these will be made into sausages along with any other off cuts from the butchering process. The butchers are Howard's of Gayton and there sausages are renowned throughout the area!
I am expecting all of the above to be fresh not frozen and delivered back to me on Saturday 13th August when I would like to deliver them to your good selves at a central meeting point at Milton Keynes around lunch time....Mmmm lunchtime.
If you would like the head, trotters etc, this will reduce the amount of sausages but you are very welcome to have these. Please specify this to me and any other changes you want specifically for your joints of meat. You can of course have more meat turned into sausages.
I won't know about the offal (hearts, lungs, kidneys, liver) until it has been inspected and passed (standard practice), however if you want these please specify (bare in mind there is not enough for everyone to have all the offal, one heart, liver etc per pig)
The above arrangements have been made, however the Norfolk lifestyle is somewhat laid back so if there are any changes I will keep you appraised. I am expecting around 20-30 kilos per half pig.
I appreciate that this is slap bang in the middle of holiday season so if you need me to freeze and store your half pig please let me know.
I think that is everything however if you have any specific questions please do not hesitate to contact me. It would be a great help if you could let me have your requirements by 30th July.