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A Pig in a Day DVD with Hugh Fearnley-Whittingstall  RSS feed

 
steward
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Summary

This DVD from the River Cottage team covers raising pigs, butchering them and using the meat from nose to tail, almost literally.

Where to get it?

Amazon.com
Amazon.co.uk
Green Shopping

Related Threads

Paul's Review of the DVD Pig in a Day

Pigs Forum at Permies
Cooking Forum at Permies
Food Preservation Forum at Permies

Related Websites

River Cottage Website
Farmstead Meatsmith Website's
 
steward
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Location: Moved from south central WI to Portland, OR
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Yummy . . . pork!

We've been buying pork from local farms for years now, and we started cutting it up ourselves after the first one came from the meat cutter with too-thin chops and too much wasted. This sounds like an interesting video. I have the River Cottage Everyday cookbook and that's excellent.

5 or 6 years ago, after watching us haul a half hog onto our kitchen island and cut it up, during a dinner in which we enjoyed that same hog, our young daughter set down her fork, sighed, and said "It's too bad for pigs that they taste so good!"

(Of course, there are a lot more pigs in the world than many less tasty species. It sort of depends on how you measure success.)
 
pollinator
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LOL

Julia Winter wrote:Yummy . . . pork!

We've been buying pork from local farms for years now, and we started cutting it up ourselves after the first one came from the meat cutter with too-thin chops and too much wasted. This sounds like an interesting video. I have the River Cottage Everyday cookbook and that's excellent.

5 or 6 years ago, after watching us haul a half hog onto our kitchen island and cut it up, during a dinner in which we enjoyed that same hog, our young daughter set down her fork, sighed, and said "It's too bad for pigs that they taste so good!"

(Of course, there are a lot more pigs in the world than many less tasty species. It sort of depends on how you measure success.)

 
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mmmm bacon.

Up until now offal has been dog food. We will not be making blood sausage due to our beliefs, but I think we will be venturing into head cheese and pate.

And a tip for those that stun with a gun--thanks to California's lead laws you can now buy lead-free ammo. I much prefer the thought of lead-free head cheese.
 
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That was a great program. It's nice to see that the Brits are reviving their traditional cuisine. And I learned in England they call Headcheese, Brawn.
 
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