We have three Berkshire pigs going for slaughter on Thursday, 12 May. We may have one or two boxes of butchered Berkshire Pedigree Pork available for £160 from 19 May if existing orders aren’t confirmed and backed by £20 deposits before the pigs go to the abattoir. Each box will contain a butchered half pig, with [...]
Read more
Archive | Pork RSS feed for this section
A much-loved treat: liver and onions
17 March, 2011
7 Comments
One of the best things about using Millers of Speyside as our new abattoir is that we received the livers back. The boys and I have a tradition that, when we get the pork back from the abattoir, we always have liver, bacon and onions. We either have it for dinner with mashed potato or [...]
Read moreHot horseradish sauce
20 June, 2010
1 Comment
The boys and I like to enliven boiled pork with a variety of sauces and chutneys, but the condiment guaranteed to give it a real kick is hot horseradish sauce. It’s simple, straightforward and startling in its effect on the palate. Start by making a basic white sauce from flour, butter and milk. You’ll need [...]
Read moreMmmmm, spare ribs!
12 February, 2009
6 Comments
There are certain meals that send the boys into an ecstatic trance of happy munching. Tonight, it was pork spare ribs with spicy sauce on a bed of mashed potato. I marinate the ribs for at least eight hours, then roast them in the oven for an hour, basting them frequently. Once the roasting is [...]
Read moreRoasting pork the Stonehead way
17 December, 2008
14 Comments
Whenever we have visitors of the meat-eating persuasion I tend to serve roast pork for dinner as a way of sharing all that we do on the croft. Now, I think our pork is good, very good in fact, but I continue to be surprised when people ask how I manage to produce a roast [...]
Read more
Musings on Flickr
|
