[oinky]

Butcher decided to do his stuff today so I was in attendance with that Hugh Fernley-Whittingstall book on Meat. Butcher was very helpful as we identified all the pukka cuts then packed and marked them all for blast freezing. Kept some shoulder fresh and belly pork for some Bratwursts and streaky bacon which I'll be starting off tomorrow. Butcher reckons he could tell it was a free-range pig by the firmer texture of the meat, a darker colour and plenty of fat.
The proof of the pudding etc......
Am looking forward to a BBQ summer...

[JulieS]

I'm sure you will enjoy......The taste home grown pork is amazing!