Bubble & Squeak 2

Progress report on the Diplo livestock. 22 weeks of rummaging, rootling and lazing around in the mud and these two are piling on the weight, I estimate around 120 lbs live weight at the end of July. We're still planning on a finish date around October/November. From now on they really should be laying on some fat which is what we're after. This is a bit of Mr Coales famous bacon as blogged last year, salt cured for 13 weeks and left to mature for a further 6 months before being released from the vaults - absolutely heavenly ! I'm sure we'll not be able to get quite the fat content because the Tamworth/GOS is a leaner pig, but we're hoping to produce something similar. MORE TIME !

Bubble & Squeak Part 1

Just a quick up-date on the livestock at Diplo Hall. These two chaps are Tamworth/Gloucestershire Old Spot cross and very feisty little critters they are too. The GOS has become noted for its scavenging skills, according to Mr Tinley. He goes on to say that the Tamworth, another good forager, makes an excellent bacon carcass, as do most cross breeds. So here's hoping. I'll keep you posted but we're aiming to be making sausages around the end of October. MORE PORK !

This Little Piggy ..........

The Tamworth is generally recognised to be the purest of British breeds and less contact with Asian breeds over the last two or three hundred years makes it the most closely related to our native wild forest pig. Known for their spirited and perky attitude to life when given the freedom to express themselves, they are great foragers. This particular chap spent his time rooting out acorns and scratching his back on some of the most impressive oak trees in County Diplo.

This joint is the traditional shoulder cut, not so popular these days but offering a great mix of muscle groups, plenty of mid fat and a substantial sub-cutaneous layer making for a delightful crackling. Best cooked slow to get the most out of the long muscles, the hefty bone content ensures even cooking and stacks of flavour. I'll try and get a shot of it post fire. MORE FLAVOUR !

And On The 366th Day ............

........ Mary's little lamb became a Hogget. With all the goodness of a spring lamb but with 5 times as much fat and flavour these little chaps are the hard earned result of letting your lamb survive past its first birthday. I have just eaten the chops pictured here, fresh off the fire with a few new potatoes and a Sweetheart cabbage. Quite delicious. A friend of mine who has been producing the finest pork in the world from free range Tamworths has branched into the art of Hogget rearing, she also produces some delicious beef from a small Dexter herd. Now there's a versatile animal if ever there was one - very compact, great dairy cow and a first class meat producer - very trick. MORE FLAVOUR !