Another Half Pig

Blimey, is it that long since I last posted? Well, to be going on with, here's a photo of this week's goodies sitting nicely in my new curing fridge.

Ham, Bacon and Sausage

There's my 'everyday' sausage top left, polony sausage (top right), below them a ham and hocks in brine, then 2 pieces of loin curing for back bacon. On the bottom are two pieces of belly, dry curing for two very different pancettas. The door shelf is concealing a large 'haslet' flavour luncheon sausage.

I'll get around to posting details and recipes in due course.

The meat was from Don Hutton at Littlethorpe. For those who just want a nice bit of pork for the freezer he's doing ¼ pigs for £50. They're all cut up nicely into joints, chops etc and packed in freezer bags, the less popular bits are already made into sausage for you. All you've got to do is take it home and put it in your freezer. You get none of the bits that I insist on having like the liver, heart and cheek - it's completely pain free! Give him a ring and order one - but don't tell him he's not as good looking as me, 'cos I already do that!


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