The pigs went to slaughter during November. Our carcass went to Colyton Butcher who jointed it and made sausages. The bacon was cured by us and we have been enjoying excellent bacon and sausages over the past few months. Not surprisingly we are getting towards the end of the bacon but there are still quite a lot of the sausages left which are delicious. I chose to have the more spicy Old English style which was a good decision.