Pork, Unprocessed and in bulk.

Yes, another milestone in our quest for true small-holder status.

I realise that some of you may find the title as a slightly unacceptable or inhumane way to describe our latest two additions but that is exactly what they are. More on that later.

Saturday was spent building a completely over-engineered "movable" electric fence in preparation for the new arrivals due on Sunday. Unfortunately the electric fence energizer I had ordered from Ireland had obviously suffered a little more than just superficial damage in transport and failed to operate. I rang the manufacturer this Monday morning and they were very apologetic and put a new one in the post straight away. So assuming that the new one arrives in good time and works I may get sing there praises.

So, in the absence of a functioning electric fence, Sunday morning was spent constructing a pen inside the barn. Built using pallets and planks of wood. It was nice to have all my pallets in one place, again thanks to my parents tidying efforts during their recent "holiday"!!!

So 5p.m. on Sunday we duly "collected", with a lot of help from someone who knew what there doing, our chosen 2 from the farm next door. These had been carefully selected during a previous visit. Mrs Viking chose a 28Kg boy (because it had a retained testicle and offered a veterinary challenge for her (pigs are not castrated in the UK so this was a new thing)), and I chose a 22Kg girl (because it was the first of the bunch to come to me). Both are now around 9 weeks old.

As it turns out. Having them inside for a short while has given time for observed recovery after the boy had the Op (+ch anag.), the opportunity to worm and vaccinate before infecting our clean virgin land with any parasites and the opportunity to get a little close contact before they move on to pastures green.

Anyhow, back to the title. Pigs intelligent, friendly and amusing nature makes it all the more important to follow Mr Hugh Fearnly Whittingstall advice in the bible according to Hugh. . Roughly that is that one must never have it to far in the back of your mind that this is meat in production and not a couple of pets. Sure they will be treated with the same respect and care, given the same amount of attention to there welfare and needs and looked after as any animal should be, but they are going to slaughter and will be processed to end up as what I hope will be many excellent culinary creations. Difficult as it is, that is how it is. So, no names and a conscious effort not to label them with personalities. It's going to be difficult this first time but it will happen.

To re-enforce this in my head I have during the past evenings been referring to my library of cook books (especially the one named above) and getting some ideas what I will be doing with the meat. Parma ham, dry cured bacon, black pudding (if I'm really feeling brave), all manner of sausages, ribs, chops, maybe a bit of smoked bacon, chorizo..........

Anyhow, more pig stories to come, with photos once they are outside no doubt.