I awoke reasonably early and spent an hour or so filling in on-line forms and uploading digital copies of documentation while 30% slowly entered the land of the living. We then paid a visit to a local meat wholesaler who had been recommended by a friend. It was agreed, before entering, that we would be restrained taking a sample first, come back again approach ...
... Hmmm! Things didn't quite go to plan and we ended up with a huge quantity of meat to re-stock our dwindling supplies at home. One of the purchases was a complete, boned loin of pork which provided a loin joint, six loin steaks and a further 10" piece of loin that will be cured to give us some back bacon.* We also acquired a large quantity of black pudding which proved to be very tasty and will allow us to make some much needed black pudding sausages in the near future. Legs of lamb, a large brisket joint, sausages, chicken breasts and a compulsory pork pie completed our order and I can report that the little we have sampled has proved to be very good indeed.
We then headed in to Redditch for a trip to the supermarket and to pick up dog food before returning home for lunch. Lunch was followed by a much needed walk around the Three Miler and, despite a heavy shower early on, I actually managed to avoid a soaking by the showers that have punctuated the day.
The remainder of the afternoon was filled with some light butchery as we reduced catering packs and joints down to family sized portions and I started the cure of the aforementioned loin of pork
I really should have mowed the lawn but I will stand by the it's too wet to cut alibi if questions are asked.
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* As I will be in Oxford next week TP will be introduced to the art of curing and will be responsible for this task.
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Hi,
I have no idea who reads this stuff, so it would be lovely to hear from you, especially if you like this stuff..
All the best
Badman