Sunday, 4 November 2012
Tamworth pig update
We have now got the bacon back from the butchers from our Tamworth pig. We picked it up yesterday and last night we had our first meal using the bacon - the classic British breakfast meal bacon and eggs though we were having it for our evening dinner. The eggs were our own as well.
The Tamworth is quite an old breed, predating the modern, commercial breeds and therefore the meat is considered to be much closer to the original forest-dwelling wild swine from which domesticated breeds are descended.
The flavour of the bacon was superb and there was a good layer of rind which grilled to a beautifully crisp texture.
The leg joint we roasted last weekend has now been fully used. The meat left over from the Sunday roast went into a pork and vegetable soup which we consumed through the week. The bone has gone into the freezer and at some point will be used to make more stock.
Alas, our cat has decided not to share our enthusiasm for the Tamworth. We cooked her some lung. She ate half of it and then refused to touch the rest. We tried to give her some more freshly cooked lung but she wasn't having it. What we had cooked for her ended up going into making the stock for the soup. If anyone has any recipes for pig lung, please send them! Pushka is now back on to Whiskas, not exactly part of our plan to become self-sufficient, though she did rather like the bits of the leg joint we gave her!