Keeping a herd of pigs brings a lot of enjoyment. They are curious,
intelligent and (often) lovable animals, with plenty of character. When
the time comes, they can provide you with a fine carcass that can be
turned into all manner of tasty things. The River Cottage ethos is all
about knowing the story behind what's on the plate, and, as Gill Meller
explains in this accessible and comprehensive guide, by rearing and
butchering your own pigs you'll be able to create a full range of
delicious pork products in the most sustainable, economical and hands-on
way possible.
Pigs & Pork gives expert advice on choosing whether to keep your own
pigs, on sourcing them and setting up their home, and on feeding and
caring for them. Gill also explains how you can arrange for the pigs'
eventual slaughter, and how to find a good butcher or carry out your own
butchery at home and identify the different cuts of meat. And even if
you are buying your pork from the butcher, there is plenty to inspire.
In the mouth-watering recipe section you will find the ultimate roast
pork, farmhouse pâtés, pork scratchings, brawn, sausages, rillettes,
pork pies, Scotch eggs and black pudding, as well as instructions for
how to home-cure your own bacon, ham and salami. And of course, there
are guidelines for setting up a proper hog roast to cater for large
numbers, River Cottage-style--simply the perfect fare for an outside
gathering.
Whether you are just after the secret to sensational crackling, or you
want to go the whole hog and set up your own sty, this book will guide
you on the road to pork heaven.
