Karen Nethercott from Samphire was very helpful in helping me decide how the pig was to be butchered. 

I knew I wanted 

  • Some belly for streaky bacon
  • Loin for back bacon
  • A ham to cure 
  • A mixture of lean and fatty meat for sausage making 
  • The Liver for a Pate
  • The Ears for a tasty canape 
But beyond that I was not to sure. Karen advised on cuts and quantities and I have not been disappointed.