by UK News Releases on June 27, 2008
by UK News Releases on June 18, 2008
by UK News Releases on June 13, 2008
Wallops Wood Dairy, a specialist farm with a focus on the production of Gloucester Old Spot pigs, has devised two classic pork recipes for upscale restaurant and gastro pub menus. The recipes – Hand Made Raised Pork Pie and Hand Made Faggots – have been specially created to be made in-house by expert chefs and to allow the quality of Wallops Wood Dairy’s free-range pork to shine through. Both recipes are attached for your reference.
“Although it takes a number of steps to bring the pork pie recipe to completion, the end result is sensational,” said Sam Martin, farmer and owner of Wallops Wood Dairy. “The best cuts of pork to use for this recipe are Wallops Wood Dairy’s pork shoulder and pork belly with the addition of salt pork or streaky bacon,” Sam adds.
The word faggot, which simply means a bundle, means that almost anything can be brought together to make one up including pork, beef and even pigeon meat. Traditionally, faggots were improvised by butchers and home cooks using whatever bits of pork offal and bacon cut-offs came to hand. Wallops Wood Dairy’s timeless recipe utilises pig’s liver, heart, fatty pork “scraps” and ham or bacon “scraps”, making it a very economical dish. Additionally, with the use of top quality Gloucestershire Old Spot pork meat, seasoned correctly and gently simmered in a rich caramelised onion gravy, the results are excellent.
Wallops Wood’s pork shoulders (boned) retail from £3.90 per kilo, pork belly (boned) from £5.25 per kilo and bacon retails from £7.40 per kilo. All cuts provide excellent value for the quality of the Gloucester Old Spot pigs reared at Wallops Wood Dairy. The pigs are reared slowly on a free-range system and fed on a cereal-based diet. Pork from Wallops Wood Dairy is distributed by the company for free, allowing the product to be traced right through the entire supply chain.
Go here to see the original: Home-Made Classics with Wallops Wood Dairy Pork
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