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Pork on the wild side

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Pork on the wild side This week saw the hardest part of my first stab of pig keeping when it came time to take them to the slaughterhouse.I certainly found it difficult but I was comforted to know that they had lived well, eaten liked kings and hopefully, are going to have an unbelievably great flavour!
I also helped some friends with their traditional Spanish “Matanzas”. It isn’t recommended for the squeamish but takes place in a festive atmosphere, with everyone joining in to help and nothing goes to waste as just about every part of the animal is put to good use in the making of sausage-like "Embutidos" (charcuterie). Among these are Chorizo, Salchichon, Morcilla, Butifarra, Sobrasada and

PORK-The Supreme Winter Meat

HOG IT! Pork is, perhaps, the supreme winter meat and has some wonderful cuts for stuffing and roasting. The tender fillets and loins, prized for their white, succulent meat, are perfect for pan frying or grilling and it also has some excellent, flavoursome odds and ends in the shape of trotters, knuckles and cheeks for braising and rich stews. Ribs are a relatively cheap cut of pork as they contain a smaller ratio of meat to bone. The discarded bones from chops are sold as spare ribs - pieces that have some meat, but not enough to be classed as proper chops. These can be marinated and grilled or barbecued. Ribs are also cut and sold in the same way as chops, with quite a large amount of meat still on the bone. The rib joint of pork contains more meat and can be treated like the rack of lamb as a piece that's ideal for open roasting or glazing and can be carved easily between the ribs so long as the chine bone is removed. Gone are the day’s when pork was considered a rather inferior…