Tuesday, 4 February 2014

This little Pig went to market...



I've just received this advertising bumf through the post. Half a Pig's head and two trotters, all for €2.20; can't be bad.

Even veggies have to accept that the sole reason why farmers keep Pigs, is so that we can all (veggies excepted) eat bacon, ham, and pork.

I've posted the above photo for two reasons. Firstly I think that people outside of France might find such adverts amusing/odd/bizarre. And secondly, Pigs heads (when prepared as above) always seem to have a smile on their faces. 

I shall not be spending my €2.20 on the above, but I shall be buying a whole belly for €2.39 a kg; which is also included in the same lot of 'special offers'. An average belly weighs about 7 kilos, so maybe 2 kilos will go for bacon, and the rest to the freezer to await long slow roasting; the gourmet's delight.


20 comments:

  1. Confession....when I was a little girl I loved pickled pigs feet. My grandparents would buy them for me. I'm embarrassed just thinking about it!

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    1. I wonder if that's the same way as we have them here? Cooked (boiled) for hours, then served with a vinaigrette. Delicious.

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    2. They came in jars of brine, like pickles, and were very spicy. I'm sure they were probably boiled first. Funny....I haven't thought of them in years.

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  2. I really can't imagine that packaging being on the shelves in England for very long! Many people here don't want to know that the meat they are eating was once an animal!
    Belly pork ! Our favourite, roasted with onions apples and sage.
    Gill

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  3. Don't think you can beat raising your own pigs. You know what they have ate and what antibiotics and drugs they have not had. We never make any money from mine. But the meat is delicious. Our beef is the same.

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  4. It looks fine to me ….. a good chef cooks and eats every part of an animal and, I'm willing to try it too ….. oh, apart from the eyeballs and the obvious things like teeth and toenails !!
    Enjoy your pork belly. XXXX

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  5. You're much closer to the earth there, unlike our (US) cellophane-wrapped anonymous cuts sitting in the supermarket meat case.

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    1. That's why I thought I'd show you this!

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  6. Umm pig foot pie .. and brawn .. not made any in years ... twas once a staple diet.
    x

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  7. Why so cheap? its a lot more than that over here.
    I remember making brawn out of a pigs head, lovely.
    Not many people even know what brawn is now though, and boiling a pigs head would seem primitive to them.
    They don't know what they are missing.
    Briony
    x

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  8. When I went out for the day on the train today I saw lots of outdoor pig farms and thought yummy yummy and all things pig to eat and then looked at your blog when I got home and, wow, there was a pig head and trotters to eat! Great stuff. We used to have pork jelly which is probably what others call brawn.

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  9. Wish I could buy pork belly here for that price - way above that here.

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  10. When I was a child my dad's favourite treat for tea on a Saturday was something called a Bath Chap = all I remember about it was that it still had the teeth in. (or did I imagine that)

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  11. Yes we do share some sort of Swine ESP my blog friend! It has been our foreign customers who have taught us how to eat our own hogs. Livers, tongues, heads tails feet ears. Amazing what other countries have learned about the most excellent meat so many Americans toss in the bin. And yes, Pigs always do seem to be smiling, Dead or alive. What is it they know that we don't?

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  12. She I culled my pigs..I had the choice of the heads and declined
    Even though I had not named them..... Having the head was a little too personal step too far

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  13. Donna is absolutely correct. On my dad's farm, we learned that almost everything is edible. When the initial shock of seeing a pig's head wears off, then almost anything can be cooked.

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  14. And without the tongue, even!

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