All good things…

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Much though we love our pigs whilst they’re with us, at the end of the day, we know that there’s only one reason we got into pig-rearing, and that’s to feed ourselves.

With this in mind, Monday saw the latest batch of Tamworths safely loaded on to the charabanger and off to the abattoir. When last seen, all three were happily munching on chopped apples with their tails as curled as a big box of curly things, which can only mean that they were entirely happy and unaware of their impending fate, a statement that many pig producers might struggle to say of their stock.

It’s an emotive issue, and I completely understand those that hold differing views to ours; however, in our opinion, as committed carnivores, the best thing we can do is take direct responsibility for the meat that we consume and ensure that the animals from which it comes lead the most enjoyable of lives before dying with dignity. It’s a pretty straightforward contract between pig and diner – treat the animal with respect and care for it’s wellbeing at all times – and if you can’t do that yourself then support those that do, rather than simply chucking an anonymous lump of clingfilm-shrouded Play-Doh into your supermarket trolley without a second thought.

Anyhoo, climbing down from the soap-box and returning to the subject of porky loveliness, this is precisely what now fills the chest freezer in the pantry. We’ve been fortunate enough to attract a number of much-welcomed meat sales this time around, whilst still retaining well over 90 kilos of pork for ourselves – which means that, even by our gluttonous standards, there’s a heartily-fed winter to come. From roasting joints to chops and loin steaks to mince (by way of the ubiquitous banger) we’ve processed as much of our pigs as possible, which seems only sensible. Waste not want not and all that.

Actually, that’s a useful  reminder. Enough of this waffling – there are livers in the fridge that need turning into pâté. No rest for the wicked!

Surely some mistake? No rain!?

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What we’re seeing here is sunshine on ginger pigs. I mention this, as here on Dartmoor it rather feels like we haven’t seen the sun in several years – not least the pigs, who really only experienced this sensation for the first time earlier in the week.

Given that the poor little blighters have had to endure some truly grim conditions since they landed at Greedy Pig HQ, it’s a minor miracle that they’re even here to tell to tale, let alone piling on the weight and generally thriving. Nevertheless, thriving they are, which is testament to the hardiness of the Tamworth breed and the main reason why it’s unlikely we’ll be moving on to other flavours of pig… we’re confirmed ginger addicts.

So, several weeks later than intended, we’re finally at a point where we can turn over the veg-beds and get ready for planting-out. The paddock mower has put in it’s first appearance of the year and next week we’ll be welcoming long-time chums Pammy & Jonny for a weekend in the country, having first extorted promises from them of assistance in finally putting up the polytunnel. Exciting times!