Roast pork
Posted: Thursday 29 January, 2004
One of the reasons we keep pigs is of course to eat their meat. It's hard to describe how much better than your average, intensively farmed supermarket pork our own organic, free range Tamworth pork tastes. So rather than try here's a snap of the rolled shoulder we had earlier this week - as good cold the next day with pickled shallots and beetroot as it was hot with the juices running and the crackling crisp and light.
As you can see it's a little fat, so this year we've resolved to go easier on the feed. The excess fat was put out for the birds who seemed to appreciate it greatly in this cold snap we're having. So they may be long gone but our first pigs are still giving pleasure to many.
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