Pigging Out

Sausage from Heath Farm Pork

I was too busy to post yesterday as we collected half a pig from Roger at Heath Farm Bungalow. It's always a pleasure to visit, particularly when Alf, who does their butchery, is there. He is generous enough to share his vast knowledge of meat, curing and sausage making. I should have taken my camera to get pictures but forgot.

We have frozen some meat as joints and made bacon, ham and suasage. The offal has been frozen to make pâté and faggots at a later date. The fat was put on to render in a little water, but it was on to high a heat and burnt – I think I'll render it in a low oven next time.

I was organised this time and had made my herb mixes and rusk for the sausage, dry cure for the bacon, and brine cure for the ham, on Monday.

I'll post the details of the various procedures, recipes etc in separate posts over the next couple of days.


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