Saturday, 18 January 2014

All brawn and (this time) no brains!

Despite a promise that I would knock these pig related posts out quickly I haven’t done so. “Why?” I hear you cry in despair. “We want to see more meat processing. We want to be aware of where our food comes from.” The weather is pretty much the reason. It has been unseasonably warm here in the Correze. This has meant more work outside,  both here and job wise. I was picturing months on end stuck indoors with snow mounting up outside. This has not been the case.

So on with piggy processing. Day 2 was butchery and some offal processing. As far as butchery was concerned I did lots of you tube watching and came up with a plan for how to carve them up. Lots of joints for roasting, lots of mince for sausages and sausisson, head and feet for brawn and a whole range of odd and sods for curing and cooking.





Rolled belly.

Chops, loin roast and a bit of bacon


Offal wise. Liver went in pate using Ray’s Liver Pate recipe from River Cottage Meat. Hearts are being saved for a favourite of ours, devilled hearts on toast.


Pate


 The left over liver went in with kidneys to make a sort of haggis/faggot concoction which we can’t decide whether or not it’s a haggisy faggot or a faggoty haggis!


Wrapping a big "Haggot" in caul fat



Finished little ones


Finished big one.















Look at all that meat. Scandal that this is often thrown away
The much under used heads (Minus the cheeks which were removed and brined to make Bath chaps) went into a pot with a couple of trotters to be picked over and pressed into the resulting gelatinous stock to make brawn. This is a sort of pate/terrine, very popular over here but all but forgotten in Britain. Probably because we don’t like to be reminded that our meat was once an animal with a head. Quite happy to eat it all mashed up in a cheap supermarket/fast food burger though!

Hello there!

The finished Brawn.