Having a really big lump of pork for dinner christmas day, so killed the pig this afternoon - a real whopper, weighed about 250 kg liveweight. Will cook a whole fillet joint for xmas lunch (well, as much as will fit in the rayburn). All the veg will be home grown and home made ice cream for afters.
Just had some of the liver for grub tonight. Lovely! The rest of the liver will be made into pate to have on toast for brekka xmas morning!
Anyone else doing a home produced christmas?