Author Topic: River cottage dvd (Read 6647 times)

pigsatlesrues · « **on:** December 08, 2007, 10:19:08 am »

Having just posted to Dan suggesting the River Cottage dvd 'Pig in a Day' which shows the whole pig processing from beginning to end it occured to me that others may also be interested in it.

My daughter is buying it for us for Christmas, but I do know that it can only be purchased on the River Cottage website. I believe Hugh and his butcher Ray sign it as well, so a nice gift for all of you piggy people!

When I get to see it I will post what we think of it.

I find the RC cottage books excellent as well, very informative for our needs.

Does anyone else have any reccomendations re books etc? We would be very interested to recieve any other suggestions.

pigman · « **Reply #1 on:** December 08, 2007, 07:13:13 pm »

You can get this dvd and other RC books and dvds from Farming Books and Videos.

pigsatlesrues · « **Reply #2 on:** December 08, 2007, 10:01:52 pm »

That is nice to know - didn't know that - maybe a difference in price then?

Kate

pigsatlesrues · « **Reply #3 on:** January 14, 2008, 07:56:20 pm »

Just wanted to let you know that we have watched the 'Pig in a day' dvd and it is so worth it. Really detailed butchering and processing and easily understood. Thoroughly recommended!

Kate

Francis Bacon · « **Reply #4 on:** January 25, 2008, 09:51:00 am »

Hi Kate,

I was wondering whether to get the DVD, I'm glad you thought it was good - I shall now go & order a copy. I looked at the other site & there is no price difference, think I would rather get it from RC

Has anyone got his 'Meat' book that's supposed to be really good? If so is that good?
Thanks, Donna

pigsatlesrues · « **Reply #5 on:** January 25, 2008, 10:53:21 am »

I have the Meat book and the recipe book. Both are an excellent read, but it really does make a difference actually watching the processes on the dvd.

You wont regret the investments, and just as a little bonus, by ordering from the RC website you get a signed copy of the dvd.

Let me know what you think.

Kate

katelock · « **Reply #6 on:** March 25, 2008, 09:45:50 pm »

we got the River Cottage book and then the meat book and between them completely covered the field for raising and butchering the meat. We managed sausages, parma ham (still drying admittedly), brawn, bacon and the whole range of cuts. Very successful. I have not found any other books on pigs that were worthwhile yet, just a little one by Andy Case, not terribly helpful. Has any one else got any suggestions? if not, we should write one! Kate