Pork Bits/Links
Here we put all the bits that we can't think of putting elsewhere on the site: an eclectic mix of facts and links that you might find useful.
Books
We often get asked about what books should someone read as regards pig care and pork cookery. We have our favourites, so before you buy your book, have a look at our selection.
Sausage Skins/Equipment etc
If you're after great sausage skins, or curing salt for bacon and ham, or machines that help you make sausages, then link to this site below, they have all you'll need:
http://www.weschenfelder.co.uk
Another good supplier of skins and equipment is:
http://www.sausagemaking.org
A Place to stay
Came across this lovely place to stay in the Lake District and what's even better, they rear their own pigs for the restaurant. Does it get any better than that?
http://www.winderhall.co.uk
BBQ Pig
And, for all those wishing to BBQ their pig, there follows some interesting blurb.
Hog Roasts are great fun, but there is one key issue to consider when cooking a whole pig: the varying thickness of the flesh, which all must be cooked to the correct temperature. For example, the loins and bellies will cook quicker than the thicker shoulder, or rear legs, but naturally, all must reach the correct temperature of around 70/75C. Make sure you have a meat thermometer to hand.
In terms of portions, its best to allow one kilogram of pig weight (with its head on) per person.
And obviously, to prepare for such cooking techniques as mentioned below, the pig should be whole (they usually come back from the abattoir divided in halve), scalded and de-haired, but not skinned. Number One Pig prepares the pig exactly to the right requirement.
As to the spits, you can hire the kit throughout the UK, or, if adventurous, you can make your own.
Here are the basic ways of roasting a pig.
Spit
Spit Roasting
The carcass must be secured on a rotating spit device. Carefully anchor all parts of the carcass to the spit, as since the back and loin area cook more rapidly, it must be tied in such a way that it will not flop about and break up as it approaches being cooked.
The easiest way to adjust the rate of cooking is by graduating the fire: more heat on the thickest part of the animal and obviously less on the thinner, more delicate parts.
For the fire you can either use charcoal (briquettes) which, as with a barbeque, should be grey, not burning, or hard wood. Mare sure its hard wood though, not soft, otherwise it burns too quickly, and also make sure the wood is not contaminated with substances - such as paint - which could taint the meat. With both sources of heat, ensure that is slightly indirect, otherwise dripping fat will cause flames to unnecessarily burn the meat.
Also, think about being clever with the heat you're producing, which might be heating the sky instead of the pig.
Heat can be semi-trapped using a shield, such as a sheet of corrugated steel, which can be formed in a rough semi-circle around the pig, or as a roof.
But, as with anything to do with fires, be very careful how you going about setting it up, tending it and finishing with it. Don't let people too near, unless a couple cans of 4 X makes the token drunk take a sallow dive onto the fire, and especially keep the kids away.
Pit Roasting Underground
A novelty for us Brits, but an accepted practice across the pond.
The complete pig can be roasted in a hole (pit) about three feet deep, couple of feet wide and maybe four feet in length (just big enough to accommodate the animal). You then build a fire with day hardwood, only, starting off with a quantity that equals about twice the volume of the pit. Let it burn for about three to four hours, until you have about a foot deep of glowing chunks of wood.
Remove any pieces that haven't burnt properly, then cover the ones remaining with a two-inch layer of pea gravel. Your pit is now ready for the pig to be lowered in, placed on a sheet of two by four inch welded wire, and once in place, its covered with an appropriate sized metal galvanised roofing sheet supported on steel posts in each corner of the hole. Then put about a foot of dirt over the entire hole and leave the pig to cook for about ten hours, or until the internal temperature of the meat has reached 70 to 75C.
Pit Roasting Above Ground
The advantage of pit roasting above the ground are plain to see: it's an easier construction job, the pig does not have to be turned, less charcoal is necessary and there should be no grease, or charred meat, if the heat is correctly aligned.
You need a concrete pit, which should be constructed on level ground with two parallel rows of blocks placed wide enough apart to accommodate the width of the pig. Best results are achieved by making the pit three blocks high with an expanded metal screen placed between the second and third layers. About ten kilos of charcoal briquettes can be placed on either, or both, ends of the pit. They should not be placed directly under the pig to avoid the dripping fat catching fire.
After the coals are hot, the pig should be placed on the screen fat side down. Barbeque sauce can be applied on the lean surface and on ribs. Meat thermometers should be placed in the rear leg and shoulder.
At this time, the ends of the pit should be closed with blocks that can be easily removed for the addition of more charcoal. Corrugated steel should then be placed on top of the pit to completely seal it for an oven effect. The intensity of the heat can be controlled by the amount of charcoal used in the pit.
Once the blocks absorb heat, the pit will completely cook any large pig . An 40 kilo carcass half will need about 7-8 hours of roasting depending on whether one, or two, charcoal fires are utilized. The finished internal temperature of the meat should be 70/75C. During roasting, the shoulder portion of a carcass will generally cook slightly slower than the rear leg.
Therefore, the hotter charcoal fire should be built on the shoulder end of the pig to ensure even cooking. If only one fire is used, it should be built at the shoulder end.
Smoked Roast Pig
If you have a controlled smokehouse is available, lucky you, the whole pig can be prepared in it. Pump the entire pig with a ham curing brine (Number One Pig can get the kit for doing this), and place in a cooler for seven days, or more, in the same manner a rear leg would be cured. Place the carcass on a rack in the smokehouse and apply heat and a light smoke for 24 hours, or more. Adjust the heat to reach an internal temperature of 65C.
Gravy
And while the pig is roasting, make stock for the gravy. Boil the pig's heart in just enough salted water to cover. When it is almost tender, add the pig's liver, two tablespoons grated onion, and one tablespoon each of chopped parsley and green pepper. Simmer until the heart and liver are tender. Chop them and mix with the pan drippings and some of the stock. Skim off the fat and thicken the gravy with two tablespoons flour kneaded with two tablespoons of butter. Cook for a few minutes, and keep hot in a sauceboat.
Finale
Dress the pig on a large heated platter and remove the block of wood from its mouth, replacing it with a red apple. Garnish the platter with crisp watercress and rub the skin gently, but thoroughly with a piece of butter folded in a thickness of cheesecloth until all the butter is used and the skin is shiny and crisp. Garnish with baked apples topped with a ring of cranberries. Put a cranberry necklace and earrings on the pig. Serve with cranberry sauce.
Pig Talk
We think the Tamworth is one of the best looking breeds, with the added advantage of delicious tasting pork, helped by its woodland habitat and diet.
The breed originated in the Midlands around the town that provided its name. It is a highly adaptable pig, suitable for both quality pork and bacon production.
A prick-eared pig, it is recognised today as being the nearest breed to the historic forest pig once common throughout Britain. It has least influence from Far Eastern imports used in the late 18th Century to improve native types. Its background as the forest pig means that it is ideally suited to outdoor production, even in rough woodland. It is the only red coloured breed native to this country and this helps to protect it from the dangers of sunburn.
If the Tamworth is closet to the true British pig, then the Middle White is one of the so-called improved breeds. Ours give us a fair bit of trouble - we find they are really an intelligent breed, always on the look out for the main chance - they have one great advantage, the taste. It is some of the best pork we've ever had and the Berkshire is up there as well. Although the breeds look entirely different - one white, one black - they are handsome beasts, with a fine body structure and firm features.
Mind you, the Saddleback is not way back in the appearance stakes either. A black pig with a large white saddle across its back, it has a longish stout and a good sense of humour.
And what can you say about the good old Gloucester Old Spot? This pig likes an uncomplicated life and we find they have an exquisite taste, if not allowed to get too big. If they do get too large, then we find they are best suited to bacon, but then again, everyone's taste is different.
One thing is for sure though, all rare breed pigs taste superb.
