Author Topic: Our first pork supper (Read 2237 times)

mowhaugh · « **on:** March 27, 2014, 08:59:54 pm »

A bit random, and pathetic, I know lots of you will have done this many times before, but I am rather proud of this, we have just had our first supper of homegrown pork. I wasn't sure how I would feel about this, I am quite used to eating homegrown beef and lamb (although I am not all that keen on lamb), but somehow the pigs are different, they have such personalities, and I felt really sad when I left Miss Piggy at the abbatoir, but it was DELICIOUS, and so tender, you could cut it with the side of your fork. Also had our ducks' eggs binding the stuffing.

Tenderloin, sliced down the middle ready to stuff:

Stuffing in:

Oven ready:

Greens and cider gravy cooking:

It's cooked (yummy cruchy bits will be fab in the gravy!):

Ready to carve:

No prizes for the plating, but still, it looks yum:

Fowlman · « **Reply #1 on:** March 27, 2014, 09:04:57 pm »

Looks damn good well done. Knowing the origin of my meat is very important to me. Keep up the good work.

Q · « **Reply #2 on:** March 27, 2014, 09:24:35 pm »

Mmmmm Mouth watering.

bloomer · « **Reply #3 on:** March 27, 2014, 09:48:30 pm »

mmm

yes please!!!

one day i will achieve the same...

HappyHippy · « **Reply #4 on:** March 27, 2014, 10:40:30 pm »

You'll remember it for years to come.
Get yourself some dry cure mix and just wait til you try the bacon/gammon!

shygirl · « **Reply #5 on:** March 27, 2014, 10:43:07 pm »

looks delicious. what type of stuffing was that?

Mammyshaz · « **Reply #6 on:** March 27, 2014, 10:49:17 pm »

Looks absolutely fab.

Well done you

That dinner looks so good

We dont eat any meat unless we know where it came from and trust the source. Had 20 years meat free until last year

mowhaugh · « **Reply #7 on:** March 28, 2014, 08:07:52 am »

Quote from: shygirl on March 27, 2014, 10:43:07 pm

looks delicious. what type of stuffing was that?

What I had in the cupboard that looked like it needed using up! I fried up an onion with some sage until it was really soft, added some mushrooms, once that was cooked down I took it off the heat and added two beaten duck eggs, granary bread crumbs (just the end crusts) and a bit of lemon juice. It was a bit experimental, but worked well. Also was pleased to find something savoury to do with the duck eggs, because although I hate to admit it, none of us are that keen on them, and I certainly don't need to eat any more cake.