Ah yes the pork is gooood.
DH did the butchering, first time for a pig hence the books. It went pretty well and as a direct result we have decided to buy a band saw/sausage maker and do all our own pork & beef from now on. As long as we don't let them get too big we should be able to manage on our own. The pig was a "Big British Black" which is 'an economical breed to feed' meaning it tends to fat. He was about 40 kg dressed and we had him for 3 months (brought him home in a sack in the back of the ute) fed mainly whey, pumpkins, scraps and a bit of left over cracked corn. Still there was a fair bit of fat particularly above the shoulders, which we have saved for soap making and sausages . Couldn't bring myself to washing out the guts for sausages- I've ordered those
Not quite self sufficient but...
We have been told that this breed of pig if scalded the black skin does come off. We weren't convinced so we just skinned the meat at the butchering stage but maybe next time we will attempt the whole bath of hot water thing - know the theory but yet to master it. The local school breeds the pigs at their ag school so there is and endless supply.Which is great.