Mood:
chillin'Circle Of Life
Its been a funny old week this week. Monday morning I was up at the crack of sparrows as it was time time to take Ginger, our Tamworth pig to Howards the butchers, in Gayton near Kings Lynn. Its always a sombre time, as much as I'm looking forward to a freezer full of pork I never forget where it comes from.
People have been asking me all week how I can take animals off to the abbortoir and then eat them, after spending time looking after them etc.
Well to be honest I do feel sad. When I took old Ginger, and when I've taken the others too, I've always said goodbye and given them a little tickle under the chin before I leave.
But I come away knowing that I have done my best for them. I think thats the important thing. I know that they have had a good life (28weeks for Pork, unlike Supermarket pork thats 14 weeks), with the opportunity to run about, wallow in the mud, root about and forage for hidden food.
Not like the intesively kept pork. Thats only 14 weeks old when that gets into the shops. With no taste, full of water and no matter how hard you try the crackling doesn't seem to be like it used to.
I know what I'd rather be doing. I know where my pork comes from, I know how its been looked after and how and where it was killed. I wouldn't have it any other way.
Even my vegetarian friends agree with me that the way we are doing things is the best way possible. Still can't tempt them with the delicious pork though......
happy