Press Cuttings
We've been featured in a large number of media, including: The Field, Country Living, The Guardian, The Independent, The Sunday Times, The Daily Telegraph, The Sunday Express, Olive, Countryfile, The Week, BBC Radio Sheffield and Derby, The Sheffield Star and had our pork cooked on UK-TV's Great Food Live.
You can read some of the pieces on us by clicking on the links below:
And what some of our customers say:
From London:
So far we've had 3 bits. On Christmas day we slow roasted a loin
stuffed with truffles - an Elizabeth David Christmas favourite - and it
was superb.
On New Year's Eve we roasted a shoulder and as we had so many people we
had to pair it with a local Suffolk shoulder (we were in Southwold).
The middle white won hands down.
Last weekend we slow cooked a half boned shoulder in wine and milk and
again it was stunning.
As I write this I have a ham in the oven after a 9 day cider cure in
our garden shed.
Another from London:
Many thanks for the fine animal - we had a great time processing and eating it over the weekend.
In case you are interested, we started by making brawn out the head and two trotters. We removed the cheeks though and are salting them and then going to hang them for 6 weeks to make a pancetta-style product.
We removed the ears after a couple of hours, then sliced and crisped them and ate them with horseradish.
For lunch we had the brain, fried with sage, on toast, along with some eggs and black pudding (from the butcher, alas!). The texture was delicious.
We made pate from most of the liver. We salted most of the belly to make bacon.
One ham we are salting, then intend to air-dry for a year or so. The other is in a Suffolk cure (beer, sugar, salt, spices etc.) and we will smoke it then cook it up for Christmas.
The loins we have chopped into roasting joints and chops and put in the freezer.
For supper we started with some pork scratchings, then had some rillons (from the belly), then the other two trotters and some ribs in a
chinese-style sauce with soy etc. Finally we had a hungarian paprika goulash of the rest of the liver. We were all very full!
We minced up all the shoulder/hand meat and made 5 types of sausage, along with 2 salami and a chorizo. My mincer was somewhat slower than I would have liked, which meant this took us quite some time! However, on Sunday night we had some sausages for supper and they were delicious, though I do say so myself.
All in all an excellent weekend!
Thanks again and we'll no doubt be in touch next year for the next one - do please send me any newsletters.
From Colchester:
The sausages are fantastic. The loin took pride of place on Xmas day and having prepared a sweet cure for the leg we had one for a family new year meal. My father, who is 84, told me that my great grandfather used to keep pigs at the bottom of the garden and the legs used to hang in the kitchen for months at a time. The old boy used to sit underneath them smoking his pipe. A new meaning to smoking, I'm sure! The taste, he said, reminded him of those days.
From Clifton:
Really chuffed with the pig, had a great time doing bits and pieces with it and the results so far taste amazing! Can you keep us posted on any other things you are doing, lamb and beef etc?
From Bristol:
I've just tucked into (several) of your sausages...fabulous!
From Clacton:
Had a roast loin last night ... worth every penny.
From London:
Our Middlewhite Pig is still fantastic thanks
From Newport:
The sausages were really good and have been praised as 'the best sausages I've tasted for years' by a work colleague We had roast pork on Sunday which again was really tasty and made superb crackling. I made pate from the liver which I have frozen most of and I think will keep us going until Easter. I have high hopes for our Christmas ham which is currently being cured in 12 pints of Tim Taylors Landlord, 4 tins of treacle, a few choice spices and salt of course.
