This Little Piggy Went To Market...
10 July 2017
We've just come back from a wonderful day in the heart of the Cotswolds. Our first stop was Paddock Farm, who supply us with amazing Tamworth pork. Run by two brothers, Nick & Jon Francis, whose part-time hobby of rearing just a couple of animals evolved into a full-time business. They now have between 800 - 1,000 pigs at any one time, in fact, they have the largest herd of Tamworths in the country.
Tamworth pigs are an older breed & closely related to the Wild Boar, which you can see in their long snout & up-right ears. They're hardy, slow growing beasts, living outdoors all year round. Their happy, relaxed lives in the fields result in lean, tender pork which is incomparable to other pig breeds.
If you're a vegetarian, you can look away now....
Brad has been making his own House Charcuterie for a couple of years now. It's cured & hung in the 'hanging chamber' at the back of the kitchen, where we've created the perfect microclimate for great charcuterie. Different cuts of the animal create a variety of different flavours & textures. At one point or another we have featured the following cured delights on our menu:
- Coppa - cured neck muscle, hung for 4 -6 weeks & flavoured with white wine & black pepper.
- Guanciale - cured cheek, hung for 3 - 5 weeks with a fantastic 50/50 ratio of meat to fat.
- Lonza - pork loin, hung for 4 - 6 weeks. The loin is a larger cut which is able to take on more flavour, we cram ours full of fennel & orange. Yum yum, pigs... loin!