Our deadline for receiving your Christmas orders this year is Sunday 17th December.
We can courier for arrival at your delivery address Tuesday-Friday until (22nd December 2017).
Our Gammon take a minimum of 3 weeks to cure so we usually sell out mid December and remove them from the web-site.
Please order now and enter your preferred delivery date in the comments box when you check out.
Wishing you all a Merry Christmas and Happy New Year.
All Blue Pig Company Sausages are made with a minimum lean pork content of 75%.
We think our customers prefer to buy actual pork rather than the assortment of fillers often used by other producers.
Check the lean meat content on your usual brand. It should be above 60% as a minimum.
As the rain poured down at home in the Dales the Blue Pig Company attended Askham Bryan Colleges Lambing Sunday. Thankfully York stayed lovely and dry for the event which attracted plenty of visitors.
We had another great BBQ and hope all our customers enjoyed their day. We will see you again at another event.
The Blue Pigs Black Pudding is fast becoming one of our customers favourites.
We keep our spice mix to ourselves but are happy to divulge the odd secret.
Our black puddings are baked in the oven, in loaf tins, ready for you to grill, fry or bake.
By slowly baking rather than boiling, the pudding has a beautifully intense depth of flavour and a meaty texture.
The pudding is happy to be frozen for 3 months so you cooks don’t run out.
Wrap the prawns in pancetta covering the prawn completely.
Use small wooden skewers or toothpicks to secure, or if your clever, tuck the pancetta in at the ends.
Season with a small amount of black pepper.
Warm up the griddle pan and cook until the pancetta is very crispy.
Dip in a sweet/chilli sauce of your choosing.
Heavenly.
A quick and easy winter to spring soup dish with extra bite.
Fry off 4 rashers of diced pancetta.
Remove from the pan and fry off a small onion and some garlic.
Dice a whole Celeriac and add to the pan.(you could add some celery for a sharper taste)
Use a good quality low salt vegetable or chicken stock to cover and simmer until soft.
Whiz it up until thick and smooth.
Season with a little black pepper.
Swirl in some cream.
Liberally scatter your pancetta.
You can replace the Celeriac with Peas for an even quicker soup.
There are so many recipes out there, each telling you a different quantity of ingredients, but always taste as you go along and create your own masterpiece.
The Blue Pig Co. will be returning to Askham Bryan College (York) 19th March 2017 for its popular Lambing Sunday event.
We will be offering Bacon/Sausage and Burgers sizzling hot straight from the BBQ between 10am-4pm.
See you there.
We are always looking for new ideas for cooking our products, after all that’s the whole point of making them. We contacted Richard the chef at The Craven Arms Giggleswick, a prodigious consumer of Blue Pig Black Pudding to see what he is currently doing.
The answer I am pleased to say is a black pudding scotch egg served with home made piccalli.
As a big supporter of local and seasonal food we would reccomend a meal at the Craven Arms, our black pudding travels less than two miles to get there! View their website at www.cravenarmsgiggleswick.co.uk for more information and menus.
Time for tea now, I’ve got the sausage meat and black pudding, a hen has just walked past, but how do you make piccallili?…………..
We thought you might like to see this. In some of the hilly bits of our farm we always get Harebells growing in late summer. This year there seems to have been a profusion of them for some reason. We would liked to have taken a long distance view of their drifts but the colour is such a pale and delicate blue it defeated the camera. This close up shows just how pale the blue is but in the flesh, as it were, they seemed to shimmer across the top of the grass.
No we are not talking about either the dance or the relish. Although that might be more interesting. In this case SALSA stands for Safe And Local Supplier Approval. We have recently been “approved” by the SALSA scheme.
Essentially we now have a paper trail that shows how our production systems are safe and fully traceable. We can literally trace a sausage or slice of bacon right back to the pig they came from. We can show how we control all the risks that can occur during the production of the food we make. We know you can have death by acronym but the heart of it all are HACCPs – Hazard Analysis and Critical Control Points. These describe in minute detail not only how we make things but also how we make them safe and wholesome. We also have full ingredient and allergen declarations.
This scheme is like an assurance scheme for business who would like to retail our products. But for us its more than that. It also shows we have gone the extra mile to make sure all Blue Pig products are are safe and wholesome for all our customers. Thats pretty fundamental for a food business and we believe it matters that we can show we care enough to be better than bog standard.