This weekend I’ve gone a little bit pork mad. On Friday I took delivery of 1/2 a free-range, rare breed pig from Martha Roberts’ The Decent Company. I was very impressed by the obvious bond she has with her pigs and (so far) I am certainly not disappointed in the quality of the meat. Rare Breed Pork is quite a bit darker than your usual ‘supermarket’ pork, the fat is creamy and generous and the skin crackles beautifully, the flavour is richer and more old fashioned from when meat tasted like meat.
Martha’s Monmouthshire based smallholding is enchantingly described on her lovely postcards as being high in the hills, and the pictures of her happy sounder (love that word) of swine are a testament to their very ‘decent’ upbringing. I chose 1/2 a pig which is a little over 20 kgs in weight, and costs £160, which when you consider the variety of cuts, is very reasonable. The Pork arrived packed in neat, insulated boxes with lovely little branded cards stashed neatly in a zip lock bag. Within minutes my son had set upon one of the ten packets of sausages and within twenty minutes were sampling some of the nicest sausages I’ve tasted in a long while. They were perfectly seasoned and my 106 year old grandmother, who is staying with us for the week, declared them to, “taste like sausages used to”, which is quite an accolade.
There was an excellent variety of joints, ribs, belly (more on that later), a lovely hock from which I am going to make a pressed parsley terrine, chops not much smaller than my son’s head….the list goes on. We stashed most of it in the freezer, admittedly it does take up most of the freezer….and it’s very likely that within a few weeks we’ll all have grown a curly tail! Pork is such a versatile meat and you could easily cook a different dish every day for a month and still have dozens of options.
I have always been a great supporter of the Welsh pig industry. A few years ago I was lucky enough to be invited to a day at Humble by Nature in Monmouthshire, in conjunction with Porc Wales and I learned a great deal about a meat which was very much used in Welsh kitchens. To read more about my experience, click here.
So, this morning, after panicking that I had no bread in the house I knocked up a quick Soda Hedgehog Bread and oven-roasted a few sausages. Served with Tracklement’s Sweet Mustard Ketchup and Proper Tomato Ketchup they went down a treat for Saturday Brunch.
My husband has also decided that now is the time to begin his foray into bacon making and having worked his way through the curing sections of my extensive cookery book library he finally decided to ‘wing it’ a little. The result, which is curing in the refrigerator, is a cider and honey cure with sea salt.
We elected not to use nitrates so we will probably slice and freeze the bacon soon after curing. It is a great ambition of mine to have a proper inglenook fire so that I can hang bacon and hams inside and let the sweet woodsmoke flavour the meat. One day…I keep telling myself. We also made a great slab of crackling with the discarded rind, which I’ll probably serve alongside bowls of homemade brandied apple sauce with drinks before dinner.
Tomorrow we have guests for Sunday Lunch so I very much looking to sharing this lovely leg joint with them, with all the trimmings of course, and I’m quite sure they’ll all enjoy it as much as I will!