I took the pigs for the chop last Thursday at the age of 6 1/2 months. They were calm and not at all stressed, happily walking up into the trailer after a few pig-nuts.
The carcasses were delivered to my local butcher today. They weighed in at 68Kg and 60Kg with just 14-15 mm of back fat, which is quite lean. They will now be divided up into roasting joints and sausages and the hams and backs sent off for curing and smoking for gammon and bacon.
