Last week I was at One Pig, a aural trace of a pigs life from the comforts of the farm to my fork. The very same day I had just returned from Wales, where we celebrated by slicing up our first samples of our hams. Timely? You could say that. I have been a fan… [Read more…]
Our resident curer, Matt Bedell had a chat with us about the progress of our curing this week.
We are doing it. Finally. And it’s more exciting than I ever thought it would be. Our first animals have been slaughtered and the curing has begun. Having talked about this for so long, that now that we finally are doing it, it feels quite unreal. This process is a research project. We like both farms,… [Read more…]
My favourite pig, if you haven’t worked out already, is the fabulously fatty, tasty and a little bit hairy Mangalitza pig. Hungarian born and bred this lardy pig has recently seen a bit of a revolution as our tastes are returning to our roots, where lard was valuable and used in most cooking. Last night,… [Read more…]
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December 22, 2011 by Eliza
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