Saturday saw us nip in to Stratford to complete a few errands. It was the fortnightly farmers market and the Rare Breed Pork Butcher's stall was there. This stall is usually manned by Richard. He's a lovely chap who is very encouraging with regard to my Butchery/Charcutuerie efforts and was responsible for suggesting that I graduate from curing Pork Bellies to a full side.
Unfortunately Richard was not around but one of his colleagues was also very helpful and took an order for a full side of Tamworth pork and some Hog casings to be picked up in a fortnight's time.
It was quite scary the first time I cured a full side. It is a lot of meat and is daunting both in terms of the size of the cut and also the price - especially if the cure fails and you end up with about 14 lbs of very "off" pork rather than dry cured bacon.
Once home from Stratford I brought in one of the pieces of Loin that I had cured a couple of weeks back. I put it through the slicer and, if I say so myself, it looked rather professional and quite appetising.
It was road tested on Sunday and performs as well as it looks. |
This is never good news but we never know how to take this as he has had several of these attacks and recovers with amazing rapidity. We are obviously hoping that he bounces back from this one just as promptly.
Back to the impending carcass, I have been tempted to try an air dried ham for some time; a Worcestershire version of a Prosciutto. Well the half pig is the perfect opportunity so Monday or Tuesday will see that project start.
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Hi, I
have no idea who reads this stuff, so it's really nice to get some feedback from whoever your are.
All the best
Badman