This time the plan was to experiment with some curing, for some reason the idea of our own bacon has always felt like the holy grail of self sufficiency and so we are embarking upon doing just that. Several kilos of meat was bagged up and put into the freezer marked up for roasting, spare ribs and slow cooking. Ady cooked up the liver there and then and we all sampled it. My previous opinion of liver has been that I like the taste but hate the texture. I still feel the same. Next time I'd like to have a go at making pate with it instead.
We have 6 kilos of meat to turn into bacon, with a plan to smoke some of it too. So to start with I made a dry cure rub with salt, sugar, black pepper and some crushed juniper berries. The meat fits nicely into two large plastic containers and after reading several of the books on our bookcase and deducing a middle ground between the varying advice I am planning to salt it for a week or so.
Barbara Pig is definitely pregnant - we are already planning adventures in salami and chorizo with the resulting piglets once the end of their happy life comes to pass.