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Neale,

I know you have lots and lots of pesty fersl pigs, too many not to leave most to rot, but do you ever harvest any for meat?

Any younger, tenderer, cleaner ones for some home pork roasts and sausages?

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Quiet often take the hind legs off the young sows,skin them,poke holes in them,put cloves of garlic and onion in them,rub them with salt,peper and a bit of oil then bake in a normal oven or camp oven.

I do the same with goat as well.

Have cooked a couple for the BGR club when we stay over night.

Viking338 always takes an Engel fridge full of meat home with him when he comes out.

I only take legs from "my pigs" as my neighbours poison all the time and I wont take the risk.

And I hate sausages.