Butchery

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.