It was delivered yesterday. All cut into joints and vac sealed. Even got loads of sausages. A friend has been raising old fashioned pigs on his paddock and it was time to kill some so we went halves with another friend. There wasn't as much as I had anticipated as these old breeds are a lot smaller than than modern farmed pigs. You should see the amount of fat on the chops and joints though. It's a good 3/4 of an inch thick, they look nothing like the stuff you get from supermarkets. We had a free sample of a couple of chops and a joint from the last cull he did and it was fantastic. So we now have enough pork to keep us going for at least six months and the freezer is very full. I might have to see him about some bacon though as apparently he has found someone who does traditional curing ....
