It was always going to be a difficult meal.
Our lovely pigs went off on Monday: a journey we always knew they were destined for but tough to deal with nonetheless. They looked rather bewildered in the trailer but not upset and they left together, unparted since birth.
The pigs when they first arrived
Look how tiny they were!
The Piggies three weeks ago
We never lost sight of the reason for keeping them. From the start we decided not to name them. They were simply known as "Piggies". We explained to the boys early on what would happen to the pigs and they have been fine about it. It's been interesting exploring our feelings about animals and food and the ethics of meat-eating while keeping the pigs. The other aspect we're really proud of is the food miles of these pigs: they were born 3 miles away, went to an abbatoir 5 miles away and then to the butcher 1/2 a mile up the road from us. So in total they have travelled less than 10 miles.
This morning at 7am my husband spent two hours in the role of butcher's boy and arrived home with boxes and boxes of pork. Half is now in our fridge and freezer and the other half is currently being delivered to friends and family. We have been staggered by the demand for our pork. It just shows that, given the opportunity, people do want to buy fresh, local meat from animals that have led a happy life.
So, back to lunch. Sausages. While my husband and I were still gearing ourselves up to eating a bit of "our piggies" our 8 year old just tucked in. He loved the pigs. He looked after them. He was sad when they went. But they were the best sausages he has ever eaten.