Yes, it’s that time…

It’s the Thursday immediately following the Tuesday abattoir run and that means just one thing—it’s liver, bacon and onions night. The Wee ‘Un and I dropped in the butcher’s this morning to collect the fresh liver and eight rashers of bacon. Oh, and inspect the pig carcasses, too! There wasn’t as much difference between the two Berkshire pigs as I’d though, with both having 18mm of backfat—spot on for our requirements as we like a little more fat than a commercial pigs but not so much that the pork is as much or more fat than meat.