Flaming June

Blimey - two months off - sorry 'bout that. Actually been very busy but not a huge amount of blog-worthy stuff. The "season" is well and truly upon us and this shot from a school open day back in early June celebrates the arrival of some decent weather. I'm not a big charcoal fan, preferring to make my own as I go by burning huge quantities of seasoned, split oak and ash. The tailgate arrangement does cause concern and it is not unusual for neighbouring pic-nickers to move their precious 4x4 or Bentley GT to the other end of the field. The N/S gas tank leaks quite badly on the Series so wind direction needs to be considered. A spread of hogget chops and chipolatas c/w a pan of garlic-fried new potatoes goes down well on these occasions - on a very warm day you can't beat a cup of Yorkshire Gold to wash it all down. More recently I joined Diplo Junior in an heroic 40 mile sponsored walk in the Brecon Beacons - absolute madness, and carrying a 50lb pack up and down vertiginous terrain has completely ruined my knees. I'm on a strict diet of animal fat and Digfield Brewery's "Fool's Nook" in an attempt to sort them out. On the fettling front - both the XT225 and the CB Special have sailed through the MOT test process.The Series is in for the same as I write ! Having got back on the keyboard I'll try not to leave it so long. MORE REGULARITY !!!
Oh by the way - pigs in freezer and bacon curing under way, yum yum. New weaners coming in a couple of weeks.

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 !