The Christmas

How did you get over the Christmas? A common question asked here in Ireland at this time of year. The Christmas – as if it’s something you’ve got to climb over.

Well the Christmas is over now and the new year has just begun. The poor turkeys headed off to that great green paddock in the sky. I was heartbroken driving them in and I still miss them. It didn’t help that two of my Jack Russells managed to eat some sort of poison on our round the block cycle and had to be rushed into the vet at the same time. I drove the turkeys in and started to blab about how much I’d miss them to the chap I bought them from. He helpfully asked if I’d like to take them home. I declined but I did carry one to her end.

The day before

I was telling my mother how much I’d miss them and I’d decided to get a pair to keep next year and she told me my grandmother had loved her turkeys too. I had never heard that before (only that their stupidity frustrated her) so it was nice to have that connection with her.

I had been worried that they’d get mixed up with other turkeys and I knew the chap killing them (who I’d also bought them from) wouldn’t be that bothered. So I kept telling him it was imperative I got my own back. He insisted he was killing no other bronze turkeys, that the people who bought bronze birds off him were all killing their own. But I wasn’t convinced until I opened a gizzard to clean it out before making stock for gravy. It was full of my gravel. How do I know it was my gravel? Well because it’s a very distinctive ornamental gravel that surrounds the house. All of a sudden I remembered my mother showing me a turkey gizzard as she cleaned it out and explaining how it worked. I was so relieved that I definitely had my own birds. And boy was I impressed at how delicious they were. I have never had a more flavoursome turkey and last year I had paid almost a hundred euro for an organic one. But this one of mine was far nicer.

Turkey and ham sandwich

It was the first year I’d produced my own turkey and ham and all I could think was why I hadn’t done it before. It has become so important to me that the meat I eat is not only high welfare but I know how its been fed. I don’t want to eat meat from an animal that has been fed heavily-sprayed genetically modified grain like soy and maize. In fact this year when I brought home the turkey poults I realised how toxic the stuff is. Virtually all animals are fed GM here (unless organic). Without exception I have to detoxify them because they smell so bad. For a full week the shed they were in was so foul smelling I could’ve put a gas mask on going in. After a week there was no smell.

It’s the same when I buy in piglets but I can actually smell it off their skin. And once they process it through their body and are on a diet of natural grain, the smell vanishes. People often comment here that there is no smell from the pigs.

Why can’t we go in as well?

The sheep frightened the life out of me. I had been leading them down to the third paddock every day which has loads of grass. Last year the neighbouring farmer’s sheep had wandered in at will and he’s not that fussed about animal husbandry to put it mildly. It was no surprise that they picked up a bad dose of worms. I had wormed one during the summer when I heard him coughing but the other one was fine so I left him (I’m not keen on dosing any animal unnecessarily as the wormers kill dung beetles and other insects).

However, I’d asked my neighbours to feed the animals while I was away for the day visiting my family. For some reason they’d decided to lock both the sheep and the goats in overnight. Any time I’d done this was because of a storm and south westerly gales and rain blowing into the sheds or worse reefing the doors and slamming them closed. But I’d always given them both water and haylage. They just locked them in with nothing. I had got back late and hadn’t checked.

A couple of days later I knew something was up. They were both lying down all the time and had no interest in grazing and had bad diarrhoea. I rang the vet and was advised to dose them, which I did. One goat and one of the sheep were back to normal the next day but the worst sheep up to today hasn’t been great. All that was going through my head was how sheep like to find ways to die. After all my hard work to lose them now would be just a disaster. They should have been in the freezer by now not being wormed which means they’ve got another reprieve. The withdrawal period is 21 days but I read somewhere that they always underestimate this so I will leave them even longer. That means it will be February before D Day.

No matter how you plan, when you’ve got animals something almost always happens to bugger it up. I’m learning to go with the flow because often things happen for a reason and who are we to judge.

This was really brought home to me when I got news my first cousin in England was killed by a car driven dangerously as she was walking her dog with her partner. Life is short. Life can be taken at any time. Life is too short to worry about stuff over which you’ve no control. Life life as if there is no tomorrow.

RIP Emer.

The Dawning

Yesterday I drove back to Camolin to collect my pork and bacon. I had got a phone call unexpectedly the previous evening to say it was ready. They had said it would be the week following the bank holiday. I get my bacon dry cured which delays the process.

I frantically started to defrost the smaller freezer, firing all the stuff in it into the huge one and switching it on. That and clearing out some stuff that was “past it” made a bit of extra space as luck would have it.

The dawn in every sense of the word

I couldn’t believe the amount. Last year I had filled the boot. This year I had to put the seats down to get at least two extra huge sacks in. I wasn’t sure I would even have enough freezer space for it all and panicked. I contacted a few people who said they’d like to buy some and thankfully have sold a good bit already.

120kg of pork

I charge €10/kg (€12/kg for sausages) and it is a lot when pork is so cheap in the shop. But, let me give you an idea of what it costs me to get to this stage.

Two weaners €65 each plus diesel to collect them.

Straw for the first week when they’re kept in and afterwards €2/bale x 10 plus diesel for collection.

Feed – rolled barley and peas for 6 months. A 25kg bag of barley costs €6-7. A 40kg bag of peas €12.

In the beginning they get a scoop of barley (450g) and a scoop of peas (600g) twice a day between them. So approximately a kg of barley and 1.2kg peas a day.

In a few short weeks they get this each. So 2kg barley and 1.2kg peas each per day.

Then as they begin a rapid growth spurt this doubles again so 2 scoops barley each or 4kg a day and 2.4kg peas.

If I calculate the full amount over 4 months and half approximately for 2 months this is

Barley 24 cent/kg x 2kg = 48c x 30 days = €14.40/month x 4 = €57.60 plus €28.80 for 2 months.

Peas 30 cent/kg x 12kg = 36c x 30 = €10.80/month x 4 = €43. 20 for 4 months and €21.60 for 2 months.

So per pig feed = €151.20 plus diesel to drive and collect it all.

Abattoir plus butchery in total €300 plus 4 trips of 52km pulling a trailer for 2. Lots of diesel!

And my time – over an hour a day every day for 6 months. Incalculable!

So what I can actually calculate amounts to €376.20/pig or €752.40 for 2 pigs.

And each pig butchered is about 60-65kg. So at €10/kg you can see I’m only barely covering my costs.

I’m not in this to make money thankfully and if I cover most of my costs by selling the excess, my wages are paid to me in pork. So next time you think a small producer is ripping you off go back through these figures. Because a small farmer/smallholder is not even paying themselves a living wage never mind the minimum wage for dragging out in every type of weather twice a day for 6 months.

But, the pigs have a lovely natural but short life, living as pigs should – grazing, rooting, mud bathing, sleeping and socialising. And the poor tortured pigs on intensive farms don’t have a life in comparison. I know which meat I’d prefer to eat.

And this pork is produced from locally grown barley and peas (no imported GM rain forest, orangutan slaying grain). It supports local co ops and their employees as well as the farmers growing the grain. It keeps a local abattoir and their butchers in jobs.

By buying local you are supporting so many people.