I got Bailey back yesterday: approximately 50kg of sausages (pork and apple, pork and leek and plain gluten-free), 10kg of minced pork and 4 leg joints!
I had originally intended to get just sausages and mince, as older boars, especially those who have been used as working boars, have a very strong flavour which can be unpleasant in a roast, but perfect for sausages and burgers. However, J, who lives at the farm where I keep the pigs, talked me into keeping a leg or two as he reckons you can slow roast them for the perfect flavour. I thought that was nicely volunteered, as did his partner, C. As it turns out, I have run out of freezer space, so the leg joints are now residing in their freezer anyway… Fate, I think!
I have, naturally, sampled the sausages and think they’re delicious. Very delicious. Too delicious. If I start oinking, it’s not because of swine flu!
Thanks, Bailey. You were a good old boy and I promise you won’t go to waste.
(Actually, this post reminds me that I never wrote a review of my first taste of Kune Kune meat, when I sent Harold and Scratchy off in March. Must do that!)