Remote pig ownership

[Hocus Eye.]

I think that with the risk of Swine Flu that all movement of pork sausages around the country should be banned, especially from Cornwall.

According to my research team, 'Snorkers' was the nickname for pre-cooked tinned sausages as supplied to the Navy especially submarines during WWII.

If Madz has somehow got access to some supplies of wartime tinned sausages I think you should all be very careful about eating them. I expect she has found the remains of a rusty old sub on her local beach.

 

[madzone]

I think that with the risk of Swine Flu that all movement of pork sausages around the country should be banned, especially from Cornwall.

According to my research team, 'Snorkers' was the nickname for pre-cooked tinned sausages as supplied to the Navy especially submarines during WWII.

If Madz has somehow got access to some supplies of wartime tinned sausages I think you should all be very careful about eating them. I expect she has found the remains of a rusty old sub on her local beach.

I am that rusty old sub

 

[Hocus Eye.]

I thought you were more of a dom.

 

[madzone]

I thought you were more of a dom.

No I'm too shy and retiring for all that.

 

[Funky_monks]

Pandering to townies with more money than sense. The butchery seems cheap though

Aye, but to be fair - whenever I have seen you talk of slaughter/butchery prices, they seem far in excess of what I pay.

Should be (round here): Slaughter, about £14, Basic butchery (pig chopped up into various joints, loins whole for baconing etc), £16.

Transport to slaughter and collection from butchers by me.

 

[madzone]

Aye, but to be fair - whenever I have seen you talk of slaughter/butchery prices, they seem far in excess of what I pay.

Should be (round here): Slaughter, about £14, Basic butchery (pig chopped up into various joints, loins whole for baconing etc), £16.

Transport to slaughter and collection from butchers by me.

We get charged by the pound on top fo the slaughter and whatever that levvy thing is. That includes mincing and stuff. It's an organic butchers though. Mind you, the non organic butcher wasn't much cheaper.

 

[Funky_monks]

We get charged by the pound on top fo the slaughter and whatever that levvy thing is. That includes mincing and stuff. It's an organic butchers though. Mind you, the non organic butcher wasn't much cheaper.

The first is odd - the captive bolt/electrodes cost the same whatever. I think I have that levy thing included, I never scrutinise a bill for £14 much. When we have stuff done for the shop, sausages, vac packing of joints, hams and bacon made/packed, that kind of deal, we pay fucking loads. I do all that processing myself if I'm eating the meat. I use a wholesale butchers (who do happen to have a shop).

I take it you deliver the pigs to the abbotoir? How much transport is involved?

 

[madzone]

The first is odd - the captive bolt/electrodes cost the same whatever. I think I have that levy thing included, I never scrutinise a bill for £14 much. When we have stuff done for the shop, sausages, vac packing of joints, hams and bacon made/packed, that kind of deal, we pay fucking loads. I do all that processing myself if I'm eating the meat. I use a wholesale butchers (who do happen to have a shop).

I take it you deliver the pigs to the abbotoir? How much transport is involved?

Yeah, we drive the animals to the abbatoir - 10 miles away. All of it is vac packed - the mince and chops and stuff are vac packed in 2lb packs etc. We looked at another /slaughterer/butcher but the prices weren't any different. Life's too short to mince your own pig.

 

[Funky_monks]

Yeah, we drive the animals to the abbatoir - 10 miles away. All of it is vac packed - the mince and chops and stuff are vac packed in 2lb packs etc. We looked at another /slaughterer/butcher but the prices weren't any different. Life's too short to mince your own pig.

Aye, maybe that's where the cost is - I vac myself when I have made hams or whatever, I don't have any minced, my biggest extravagance is having the shoulder boned and rolled.

Which bits do you have minced? Brawn and that?

 

[madzone]

Aye, maybe that's where the cost is - I vac myself when I have made hams or whatever, I don't have any minced, my biggest extravagance is having the shoulder boned and rolled.

Which bits do you have minced? Brawn and that?

Fuck knows

 

[Funky_monks]

Fuck knows

I do know when ours does sausages for the shop the 'premium cuts' of pork that go in are shoulder, belly and brawn. I'm sure he puts the kidneys in too cos we never get them back. When I get my pigs back, I go through the cuts with the butcher, to avoid 'one tenderloin' syndrome.

 

[madzone]

I do know when ours does sausages for the shop the 'premium cuts' of pork that go in are shoulder, belly and brawn. I'm sure he puts the kidneys in too cos we never get them back. When I get my pigs back, I go through the cuts with the butcher, to avoid 'one tenderloin' syndrome.

My butcher is now too scared of me to try anything like that. I used to leave it to mr madz to sort out any discrepancies but discovered it was more effective if I did it When we pick any meat up I go through it all with a calculator and the bill to make sure the amounts tally.

 

[Funky_monks]

My butcher is now too scared of me to try anything like that. I used to leave it to mr madz to sort out any discrepancies but discovered it was more effective if I did it When we pick any meat up I go through it all with a calculator and the bill to make sure the amounts tally.

It happened to my boss once. It won't happen to me. I pity the fool who tries to steal my tenderloin.

 

[madzone]

It happened to my boss once. It won't happen to me. I pity the fool who tries to steal my tenderloin.

Mr madz isn't even allowed to take the tenderloin

 

[_pH_]

My butcher is now too scared of me to try anything like that.

((((((randall)))))

 

[Funky_monks]

Mr madz isn't even allowed to take the tenderloin

Mrs Monks is, of course allowed to take it into the kitchen and make it lush for my tea.

I have often wondered what it might be like to make it into some sort of uber-bacon, but I aint allowed....

 

[madzone]

Mrs Monks is, of course allowed to take it into the kitchen and make it lush for my tea.

I have often wondered what it might be like to make it into some sort of uber-bacon, but I aint allowed....

You could smoke it

 

[Funky_monks]

You could smoke it

I ain't allowed - there'd be no point in smoking it without salting it - hence my uber-bacon, but she doesn't like smoked things much (apart from fish, which is lucky).

I make a gurt lush smoked bacon after dry curing the (normal) loins in dry salt/treacle made into a paste.