Oink!

[Rasher]

We killed the pigs last week and spent Friday making the black pudding. Got it finished some time after midnight. I'll send some your way Ernie. Thanks to Prime Cut and Mr. Prime Cut for all their help and advice.

They didn't give us the heads this time, which is rather annoying. You have to fill out yet another form to get them apparently, which they didn't tell us. Oh well.

[meatmonger]

Originally Posted by Rasher

We killed the pigs last week and spent Friday making the black pudding. Got it finished some time after midnight. I'll send some your way Ernie. Thanks to Prime Cut and Mr. Prime Cut for all their help and advice.

They didn't give us the heads this time, which is rather annoying. You have to fill out yet another form to get them apparently, which they didn't tell us. Oh well.

well done. Had the same problem recently with the heads of some local saddlebacks. Think you have to be cleared from salmonella at source or they can't be used?

Black puddings a success? Any tips?

[Rasher]

The pudding is delicious, but it is a LOT of work and very messy. You need to allow planty of time. We didn't finish until after midnight.

[Prime Cut]

RTE Ear to the Ground next wedns at 8.30 is doing a piece on killing you own pig and making your own pudding, they showed a clip the other night and it looked interesting.

[europhile]

Rasher and Prime Cut, you might be interested.

http://www.guardian.co.uk/lifeandsty...rt-of-comments

[H.P.Pellaprat]

I got a side of pig from my organic veg man last week, beechlawn. They only keep a couple of pigs but holy good the quality and flavour is incredible! Pot roasting the shoulders in that cheep cider that the young lads go bushing with then reducing a few litres of the braising liquid down to about 1/2 a pint made for some great eating. I used some of the other cuts to make rillettes which were served warm with some of the same veg mans organic potatoes all mashed together. His cabbage was tossed with some of my Mums plum chutney giving a good veg accompaniment. Belly was slow cooked in fat and pressed in the normal way then finished in a very hot oven, as well as a few other bits and pieces using fillet and leg this made up a nice pork tasting plate.
And I have to attack the head today, any good recipes guys?

[Rasher]

Originally Posted by europhile

Rasher and Prime Cut, you might be interested.

http://www.guardian.co.uk/lifeandsty...rt-of-comments

Fantastic. Thank you for that.

[Rasher]

Originally Posted by H.P.Pellaprat

I got a side of pig from my organic veg man last week, beechlawn. They only keep a couple of pigs but holy good the quality and flavour is incredible! Pot roasting the shoulders in that cheep cider that the young lads go bushing with then reducing a few litres of the braising liquid down to about 1/2 a pint made for some great eating. I used some of the other cuts to make rillettes which were served warm with some of the same veg mans organic potatoes all mashed together. His cabbage was tossed with some of my Mums plum chutney giving a good veg accompaniment. Belly was slow cooked in fat and pressed in the normal way then finished in a very hot oven, as well as a few other bits and pieces using fillet and leg this made up a nice pork tasting plate.
And I have to attack the head today, any good recipes guys?

We used the head meat for the sausages. Otherwise making brawn is an option. What did you do in the end?

[meatmonger]

Any good receipes for Making sausages & black puddings going?