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debbie

woodland reared extreme freerange pork

we have half a berkshire pig available for delivery next week.  This pig has been running in our steep mixed woodland for her entire life.  her total carcass weight as weighed by the abattoir is 58.2kgs

Will discuss a cutting plan with you so she can be butchered and packed to your requirements by over night courier.

£145 delivered to mainland Uk
darkbrowneggs

Hi Debbie - put me down for that please.  We ate the last piece of the pork I had from you over the holiday weekend.  It was a piece of shoulder and I stuffed it with prunes soaked in homemade raspberry gin, and very delicious it was too.  
debbie

No problem Sue.  She's hanging at the abattoir at the moment so just let me know what day next week you want her.  delivery on Friday would be goodfrom our end so she get to hang for a week but its up to you.

So glad you enjoyed the last one.  have sent you a PM
bodger

darkbrowneggs wrote:
Hi Debbie - put me down for that please.  We ate the last piece of the pork I had from you over the holiday weekend.  It was a piece of shoulder and I stuffed it with prunes soaked in homemade raspberry gin, and very delicious it was too.  


Do you reckon that recipe would be alright for me on my diet? It sounds absolutely mouth watering.
12Bore

bodger wrote:
darkbrowneggs wrote:
Hi Debbie - put me down for that please.  We ate the last piece of the pork I had from you over the holiday weekend.  It was a piece of shoulder and I stuffed it with prunes soaked in homemade raspberry gin, and very delicious it was too.  


Do you reckon that recipe would be alright for me on my diet? It sounds absolutely mouth watering.

I'll let you know on Monday, I'm now going to cook pork belly stuffed with h/m sloe gin soaked prunes (or possibly medjool dates) on Sunday
darkbrowneggs

I'd deffo go for the prunes unless you like sweet things with meat.

The thing about the raspberry gin was that it is very tart, even sloe gin might be a bit sweet together with the prunes.  The original recipe was for Armagnac soaked prunes but the raspberry stuff really balanced out well.  before rolling up salt and pepper the inside of the joint

I put loads of extra scoring on the pork rind, so it was really fine.  Salted the skin, the left the rolled joint in a cold draughyy place overnight.  Next day, dry the skin with a teatowel or kitchen roll, brush on a thin layer of oil, then re-salt and pepper the skin.  Start in a really hot oven, then reduce heat till nearly cooked, followed by blast of really hot to crisp up the crackling and leave the joint to rest for 20 mins before carving

Hope I am not teaching my grandmother to suck eggs.

Oh - and if you have the bones from the joint, use them to support the joint whilst roasting, put a clove of garlic and sprig of thyme in with them and you will have the basis of an excellent gravy.

Bon appetit
12Bore

darkbrowneggs wrote:
I'd deffo go for the prunes unless you like sweet things with meat.

The thing about the raspberry gin was that it is very tart, even sloe gin might be a bit sweet together with the prunes.  The original recipe was for Armagnac soaked prunes but the raspberry stuff really balanced out well.  before rolling up salt and pepper the inside of the joint

I put loads of extra scoring on the pork rind, so it was really fine.  Salted the skin, the left the rolled joint in a cold draughyy place overnight.  Next day, dry the skin with a teatowel or kitchen roll, brush on a thin layer of oil, then re-salt and pepper the skin.  Start in a really hot oven, then reduce heat till nearly cooked, followed by blast of really hot to crisp up the crackling and leave the joint to rest for 20 mins before carving

Hope I am not teaching my grandmother to suck eggs.

Oh - and if you have the bones from the joint, use them to support the joint whilst roasting, put a clove of garlic and sprig of thyme in with them and you will have the basis of an excellent gravy.

Bon appetit

Re the sloe gin - I've found a bottle of Calvados, so I'll be using that instead, I seem to have drunk all my Armagnac...
bodger

Sue said "I'd deffo go for the prunes unless you like sweet things with meat." You're guarenteed to go with prunes.
darkbrowneggs

   

Ahhhh.... to go with ..... to go for  .... prepositions .... adverbs..... come on all you English teachers.
darkbrowneggs

My lovely pork arrived today beautifully packed and presented as usual.  I decided on sausages, black pudding fried eggs and toast for tea tonight, tomorrow I shall cook that lovely piece of belly stuffed with black pudding.  I really enjoyed that last time, so looking forward to it again tomorrow

Thanks as well for all the little goodies

   
debbie

glad it arrived safe and sound - hope you are enjoying it all.  Did the double bagging help with the labels? xx
darkbrowneggs

Hi Debbie - Yes it came through looking very clean and professional.  The double bagging bit really worked

I have a bad few days with my knees so delayed cooking the first piece of pork till today and we had the belly rolled with black pudding.  That really works well.  I have run out of potatoes so steamed some parsnips and added cream and black pepper, steamed carrots, fresh purple and white sprouting from the garden and a few spears of lovely thick asparagus from the polytunnel.   I added some wholegrain mustard to the reduced veg water and meat juices for a lovely gravy.

If I feel enthusiastic I might make a bread and butter pudding for supper.

Going to make Mum a nice cup of ground coffee now and take her some chocolates (she loves her sweeties)

Really delicious pork as usual.  Many thanks, will be back for more      
12Bore

darkbrowneggs wrote:
Hi Debbie - Yes it came through looking very clean and professional.  The double bagging bit really worked

I have a bad few days with my knees so delayed cooking the first piece of pork till today and we had the belly rolled with black pudding.  That really works well.  I have run out of potatoes so steamed some parsnips and added cream and black pepper, steamed carrots, fresh purple and white sprouting from the garden and a few spears of lovely thick asparagus from the polytunnel.   I added some wholegrain mustard to the reduced veg water and meat juices for a lovely gravy.

If I feel enthusiastic I might make a bread and butter pudding for supper.

Going to make Mum a nice cup of ground coffee now and take her some chocolates (she loves her sweeties)

Really delicious pork as usual.  Many thanks, will be back for more      

What time should I arrive  

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