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Posts Tagged ‘roast pork’

So here we are at the end of January which is tagged as the bleakest month of the year. What could be nicer then than sitting down to a nice piece of roast pork with crackling? Well nothing really!

So with this in mind, Farmer Alfie, has decided it is time for another pig to go to the Happy Hunting Ground in the Sky!

Seriously though, we have had some great feedback from customers who had some of our pork and bacon prior to Christmas….

I remember you asked for feedback on the pork and I am happy to say we were
delighted with it.  We had the shoulder roast the other day and it was
delicious.

I had one of the chops on Friday night, and I can safely tell you that is the best tasting pork I have tasted since I was in Spain last year, where I had some Iberico pork (and those pigs are fed on acorns)!  My 11 year old was also very impressed with the sausages!

Those of you following my blogs will know that our pork is much darker than that which you buy in the supermarket (probably akin to dark turkey meat).  It is also much much tastier, as the comments above verify.

When we started out selling our pork we opted for the ‘box’ system.  We chose this route as otherwise we found everyone wanted to have pork steak!  Guys there are only 2 pork steaks per pig!  So that wasn’t going to work!  We offer customers a choice of 5 kg, 10 kg or 15 kg ‘box’ or, of course, you can opt to buy a half or a whole pig.

So if you would like to taste our truly yummy pork… contact us and we will send you on the details.

Or follow our progress on our Facebook page.

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One of my favourite foods is roast pork… especially the crackling.  Now, if you are like me and like roast pork and crackling, try buying pork anywhere with the skin still on.  I have to ask my butcher to cut a piece specially for me and to leave the skin on.  So having got fed up of having to do that, we decided to keep pigs for ourselves, and you’ve read some of the episodes of live with our pigs.

In recent months we’ve taken 3 pigs to the abattoir, and in fact, have been extremely pleased with the response from customers as to the meat.  Our little artisan business has grown and developed organically through sending out emails to family and friends, spreading the word about our pork.

One of the comments we have had from some people is that the meat is often quite fatty.  It is, that is the nature of free-range and rare breed.  It was interesting to see the comments on Ear To The Ground, RTE’s farming programme last week where they discussed the Irish Pork industry.  Take a look…. it is towards the end of the programme, but it is worth watching the conversion!  http://short.ie/6eheh6

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