Those happy bonvivants Vincent and Arthur visit a Pig farm. I expect that Pork is the most widely eaten meat here in France, much of which is sadly 'factory' reared. Sourcing good quality Pork (and all other meats) is essential. This farm seems to go overboard!
Just looks at those 'chops'.
Those pigs let be a very happy life. The meat must be very tasty. But look at the fat on that chop. What an array of food. Wish I could have understood what they were saying.
ReplyDeleteAs usual a good time was had by all, even the pigs
When fat is as good as that, it is often salted and preserved in the same way as ham; and eaten in the same way. Delicious, it melts in your mouth.
DeleteIt was heartening to see that the black pigs are fully integrated into pig society. The battle cry "Black Lives Matter" has clearly been fully taken on board.
ReplyDeleteAll Pigs are equal, but some Pigs are more equal than others.
DeleteMy gran always kept a pig on the farm, and hours were spent taking scraps, and sitting on the pigsty wall talking to it! When we sat down to tea, there would be salted hams hanging on hooks over our heads, with tasty bits of salt falling off onto our plates. Happy pigs! Happy days!
ReplyDeleteEvery farm around here kept a couple of Pigs. Now all that has gone, and they buy their charcuterie from the supermarkets. What a shame.
DeleteA friend of my son, a pork butcher, occasionally does the honours for home-reared porkers, he says he can tell the difference when cutting them.
ReplyDeleteYou can always tell the difference by taste too. It's very different.
DeleteVincent and Arthur always source the best looking food .... makes my Waitrose shop look underwhelming ! I really like pork but rarely buy it for some reason. It can be difficult not to let it get dry. We eat so much fish that meat gets forgotten somewhat. XXXX
ReplyDeleteI like Pork. Luckily I like the cheaper cuts too. Belly and shoulder, and sausages of course. I expect we eat more Pork than other meats.
DeleteOutdoor pigs are the norm around here now on a big scale supplying the supermarkets. My father used to rear pigs for the local butcher on a small scale. The butcher would come and walk to the pen and choose his pig. Then the arguing and haggling would begin on price until eventually an agreement would be reached and conversation could return to normal. I love a nice loin of pork.
ReplyDeleteWe do see a few outdoor Pigs, but not that many. I'm always surprised that the Chestnut plantations, and woods, aren't used for fattening free-range Pigs once the harvest is over (now). They could have 11 months in which to fatten undisturbed; surely that would fetch a premium.
DeleteI also like pork loin roasted with herbs. Equally enjoyed is the bone in ham. For this I slather it in mustard, insert many cloves, enclose it in foil and roast in the oven for 45 min. to an hour. Next a nice pot of split pea soup using the ham bone and meat bits left over (celery, carrots and onion are also essential to a good pea soup).
ReplyDeleteWe can't buy nice big boiling joints of Ham here; they use all those cuts for charcuterie. One of the things I miss from England are those Ham and Pea stews/soups etc. Lovely.
DeleteThis post has made me so hungry ! Between you and Weaver I now have to eat something. Somehow my Carrot and celery sticks are not going to be the answer.
ReplyDeleteSounds healthy, but not very satisfying. One of those Pork chops to accompany the vegs would be good too.
DeleteGiven a choice, I buy from the small farm that provides better care
ReplyDeleteIt's not always easy, but preferable. A lot of our meats now come with the name and address of the local producer, which is the next best thing.
DeleteWe eat a lot of venison here, but a good a nice pork loin with rosemary is a wonderful change. I like the idea of knowing the source of the food you eat.
ReplyDeleteA lot of Deer are shot around us (we see the animals daily), but none of the hunters has yet offered me any of their bag.
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