Simon has butchered his first bit of pig. Under careful supervision, and observing all health and safety measures (see the chain mail glove) he has chopped up nearly 40kg of pork into delicious joints and chunks.
First take up your saw.
Next remove a leg.
Then chop on. Note the beautiful middle bacon. Back and streaky in one piece ready for some precision boning work.
It looks like a table full of random meaty chunks, but really this is a selection of fabulous meals in waiting. We are looking forward to roast belly with apple sauce, 20-hour slow roasted shoulder on the bone, home-cured bacon, cider-cured hams, beautiful bangers, chops with garlic and tenderloin squidlets.