If you might be offended by the idea of cutting up a pig, stop reading now. (The headline’s a bit of a clue, here.)

I have no idea if anyone will find any of this useful – or even find it at all. But I’m committed to blogging our last Pig Week and today was a very big part of that.

As always, the carcass was split down the middle and left overnight in the tractor shed to cool. But because he was a big animal (and I’d lost my helper), the pig man cut through the bone on the two sides, which meant I could finish the cut with a knife, and transport the pig in four parts, on my own, in a wheelbarrow. Here are the quantities of meat I took from the four parts:

Front half 1:

Ribs (into freezer)

1.5 kg lean back filet for bacon (into brine)

2.5 kg of streaky (into brine)

Lower front leg into the curry pot

8.5 kg for sausage (into fridge)

(One thing to note: I find the front part of a pig far more time consuming than the back. This is the first time I’ve butchered the front part first and it does make for an easier back end of the day.)

Front half 2:

Ribs (kept for tomorrow)

1.5 kg lean back bacon (into brine)

4 kg streaky (into brine)

Lower front leg for curry

10 kg for sausages (into fridge)

Back part 1:

4.5 kg ham (into brine)

5.25 kg side for bacon (into brine)

Back part 2:

2 kg joint (into freezer)

4.5 kg side for bacon (into brine)

Boned out leg for prosciutto (into dry cure)

One thing we started doing a few pigs ago is putting the meat with lots of tendons into a long, slow-cooked curry pot. It was taking far too long to strip out the tendons and, if put to sausages, was jamming up the machine (which is very annoying – it’s a hand-turned machine).

A few other cuts, like the filet mignons, kidneys and pork steaks are not on this list. Please excuse the lack of details. To describe everything I did today would take far too long, and it’s already been a long day.