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14th October, 2008 - Prepare To Meet Your Maker! We arranged for a local charcuterie butcher, Frances Maupoint, to come and have a look at Dick & Dom today.
Frances has agreed to slaughter and butcher our boys for us - the first being done on the 12/13th December and the other one will be done on the following week on the 19/20th.
True to his charcuterie profession, Frances has said that he will make the rillettes (much tastier than pate), whilst Dan will make the sausages.
Keen to know how much meat we will acheive from each pig, we took a ball of string into the pig pen.
Whilst Tracey fed the boys, Dan measured their girths (112 inches) and their length (125 inches).
With these 2 measurements, it's possible to work out the weight of the pig - accurate to 3%!!!
First, square the girth (112 x 112) and then multiply by the length (125). After that, divide the total by 400 and you've got the pigs weight in pounds!
A quick conversion from imperial to metric told us that the boys weigh 107 kg each.
Given that the boys have got about 8 weeks to go, and the fact that they put on about a third of what they eat as meat, we are expecting them to put on at least another 40kg each.
So, plenty of crackling this year!!! :-) View The Blog Read All Pig Stories |
