Despite having the butcher at the abattoir do a lot of the butchery (and vacuum packing it) it still took much of two days to wrestle it all under control and ram it in to the freezer.
We made farmhouse liver pâté. It came out better than last time which was too big chunks, too crumbly and didn't tast very like pâté. It is fairly solid this time, but can be spread and tastes very good. It looks a bit gross before being cooked.
It has tongue, liver and a bit of pork along with spices, salt and garlic and onion
Black pudding - the blood was really really fresh as it didn't come from our pigs (they forgot to keep it or something) but the nice man at the abattoir got us some more. Red! Not many photos as my hands were all overed in blood for a while!
Mmmmmmm lunch of fried belly pork sandwich!
That is a big knife! This is a side of port which Doug is cutting down in to some chops, some bacon and some ribs.
Both freezers are very full now. We need to get eating! As well as the pork there is lamb and rabbit as well as pâté, haggis, black pudding, soup and various other treats.
No comments:
Post a Comment