Thursday, 29 April 2010

More beauty

I was lucky enough to be invited to see Berkshire pigs being broken down by skilled butchers. Just look at these magnificent rib chops. Alas most of that beautiful, tasty fat will be cut off. The butcher said that even a mere centimetre of this luscious makes some people believe that they are destined for a heart attack. Has no-one read Fat: An Appreciation of a Misunderstood Ingredient, with Recipes? The re-education continues.

Friday, 23 April 2010

How beautiful is this?

I love head cheese but this must be one of best ways to cook half a head. Braised, then glazed with a spiced honey mixture and finished with a blast of heat to crisp up the skin.  A perfect fatty, crunchy meal for 2 or maybe 3.

Friday, 16 April 2010

Sorry, pork again

These arrived at my door this week. Daffodils from the garden and have an odour not really a perfume but a pleasant fresh plant smell that my store bought daffodils never do. Even better accompanying the daffodils were three pig's heads cut in half and a big bag of kidneys. So it is more pork for me.

Wednesday, 7 April 2010

Pork, Pork and more Pork

As I like to complain about the weather I must tell you all how wonderful the weather has been for the last week - warm and sunny. It was warm enough to have our family Easter lunch on the deck, now that's a first for Toronto.  It was wonderful to sit outside and the suckling pig was delicious.