Pork to Fork

March 18, 2011

Clarissa Dickson Wright  – not her biggest fan but she’s had an extraordinary life and I think I’d trust her judgement on pigs and pork.  So it was good to see her on BBC 2 on Wednesday night scuttling around Rutland’s Northfield Farm with Jan McCourt Farm admiring their new English Lop boar. 

I’ve been thinking a lot a about pork recently, partly inspired by a recent conversation with Tom Cockerill about rare breeds  and also because of a revelatory pork chop from the fine Archer’s butchers on Queen’s Road,  Leicester.  The quality of the meat came out in the way it felt in the pan but mainly obviously in the eating quality – tender and deeply flavoursome, it seemed simply a different order of substance from some chops I’ve had.

So my interest was piqued by a message from Leicester pub The Almanack that is organising a hands on Pork to Fork day out at the Peach Pub company’s farm in Oxfordshire on Saturday week.  They promise you can learn about how free range pigs are turned into succulent pork, and butchery skills from a whole carcass down to chops. There’ll also be lessons in how to cure a ham and make sausages.  At £125 (including roast pork lunch and other treats) it’ll only be for the truly committed – if that’s you, see more details at the Almanack’s website.

The Almanack


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