[Clive]

Hi Everybody. Finally decided to join after lurking for quite a while!
Myself and Angela have about seven acres, mainly pasture which we are slowly beginning to turn into a smallholding. We have had chickens for a while but have recently begun our pig keeping enterprise which is really exciting. Both of us work full time so we need to stick with relatively low maintenance stock and produce but the aim will be to supplement our pensions when we retire.

Not sure if it's permissible to put links here but if you'd like to know a bit more about what we are about, our new website is http://www.precious-porkers.co.uk

Just one question. I've been browsing the recipes section and can't seem to view any of the attachments. Am I missing something?

Clive

[bangbang]

Hi Clive! 

Warm welcome from sunny  Aberdeenshire!

[Beewyched]

Hiya & welcome Clive & Angela from a    West Scotland
Love the look of your website 

[Carl f k]

Hi Clive from the west mids.. Enjoy

[Rosemary]

Hello and welcome from  Carnoustie

[Mammyshaz]

Hello and welcome from Durham   

[Dan]

Hello Clive, welcome to the forums.

I'm usually apoplectic when first posts come with links (we usually never see them again, and it feels a bit like we've been hit by double-glazing salesmen) but you did it so nicely how could we be upset?

Can you point me to a recipe you're having problems with please, and I'll take a look?

[Clive]

Thanks Dan.
I think I may have been confused! I was looking at the cracking roasted belly pork post which is currently top of the recipes section. I assumed the attachment was to the actual recipe but actually it is an image (which I can see).so I'm happy now, other than not knowing how to cook Belly Pork!

Clive

[Sylvia]

Clive, I was late feeding my pigs through watching that video............and they thought they were being hard done by!!! Well done you two

[Fowgill Farm]

Hi Clive
Good to have another piggy person on board. Oink Oink!
Cooking belly pork 1.6kg piece, heres how i do it, 24hrs before cooking unwrap from paper/vacpack, wipe dry with paper towels, put on clean plate/tray and leave uncovered in the fridge for 24hrs, when ready to cook pre-heat oven as hot as will go, remove belly from fridge, make a bed of sliced onions on baking tray palce belly on top, rub belly fat with a smear of oilive oil and then a liberal dusting of sea salt & freshly milled balck pepper, wop it in the oven for 1/2hr (this seals the fat)and then turn down to 140 deg c and leave for 31/2hrs.
When its ready transfer to a board and you can either cut the top layer off for crackling or just slice as it it is. Yumilicious. I like mine with cheesy mash & greens.
HTH
mandy 

[Clive]

Thanks Mandy,

I will try that as soon as we get to cook some of ours. Stupidly I have sold all the meat from our first pig so we don't get the first taste!

Sylvia, please give my apologies to your pigs but I'm glad you found the site that interesting!

Clive

[Lesley Silvester]

   and welcome from sunny Shropshire.  I loved your website and learned a lot.

[darkbrowneggs]

Hi and welcome from wet and windy Worcestershire   

[Eastling]

Hi from a sunny but windy Kent