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	<title>The Blue Pig Company Blog</title>
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	<description>The Blue Pig Company Blog</description>
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		<title>Blue Pig Black Pudding Scotch Egg</title>
		<link>http://www.bluepigcompany.com/wp/2012/03/blue-pig-black-pudding-scotch-egg/</link>
		<comments>http://www.bluepigcompany.com/wp/2012/03/blue-pig-black-pudding-scotch-egg/#comments</comments>
		<pubDate>Thu, 22 Mar 2012 20:05:28 +0000</pubDate>
		<dc:creator>Andrew</dc:creator>
				<category><![CDATA[Blue Pig]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[black pudding]]></category>

		<guid isPermaLink="false">http://www.bluepigcompany.com/wp/?p=407</guid>
		<description><![CDATA[ I am always looking for new ideas for cooking our products, after all that&#8217;s the whole point of making them&#8230;&#8230;.eating it!  So Icontacted 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 [...]]]></description>
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		<title>Smoked Collar Joint</title>
		<link>http://www.bluepigcompany.com/wp/2011/10/smoked-collar-joint/</link>
		<comments>http://www.bluepigcompany.com/wp/2011/10/smoked-collar-joint/#comments</comments>
		<pubDate>Mon, 24 Oct 2011 17:45:27 +0000</pubDate>
		<dc:creator>Anthony</dc:creator>
				<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Blue Pig]]></category>
		<category><![CDATA[Gammon]]></category>

		<guid isPermaLink="false">http://www.bluepigcompany.com/wp/2011/10/smoked-collar-joint/</guid>
		<description><![CDATA[ Chefs will tell you that the front end of any animal is the best eating. The shoulder of pig does more work than a hind leg as its a little known fact that they carry more of their weight at the front than the back. This means that the shoulder has lots more muscle [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Harebells</title>
		<link>http://www.bluepigcompany.com/wp/2011/09/harebells/</link>
		<comments>http://www.bluepigcompany.com/wp/2011/09/harebells/#comments</comments>
		<pubDate>Mon, 12 Sep 2011 19:35:40 +0000</pubDate>
		<dc:creator>Anthony</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.bluepigcompany.com/wp/2011/09/harebells/</guid>
		<description><![CDATA[
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 [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>SALSA</title>
		<link>http://www.bluepigcompany.com/wp/2011/09/salsa/</link>
		<comments>http://www.bluepigcompany.com/wp/2011/09/salsa/#comments</comments>
		<pubDate>Mon, 12 Sep 2011 19:09:25 +0000</pubDate>
		<dc:creator>Anthony</dc:creator>
				<category><![CDATA[Blue Pig]]></category>

		<guid isPermaLink="false">http://www.bluepigcompany.com/wp/2011/09/salsa/</guid>
		<description><![CDATA[       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 &#8220;approved&#8221; by the SALSA scheme. 
          [...]]]></description>
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		<title>Kirkstall Deli Market</title>
		<link>http://www.bluepigcompany.com/wp/2011/09/kirkstall-deli-market/</link>
		<comments>http://www.bluepigcompany.com/wp/2011/09/kirkstall-deli-market/#comments</comments>
		<pubDate>Tue, 06 Sep 2011 15:31:24 +0000</pubDate>
		<dc:creator>Andrew</dc:creator>
				<category><![CDATA[Markets]]></category>
		<category><![CDATA[kirkstall]]></category>
		<category><![CDATA[leeds]]></category>
		<category><![CDATA[market]]></category>

		<guid isPermaLink="false">http://www.bluepigcompany.com/wp/?p=380</guid>
		<description><![CDATA[Having been of the first 12 stalls at the new Kirkstall Deli Market in Leeds I thought blog readers might be interested to hear about how it&#8217;s progressed over the past four months.
The first market was held in May this year in a little courtyard down the side of the Abbey itself.
Since that first market [...]]]></description>
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		<title>Butterflied Leg &#8211; or shoulder &#8211; of pork</title>
		<link>http://www.bluepigcompany.com/wp/2011/04/butterflied-leg-or-shoulder-of-pork/</link>
		<comments>http://www.bluepigcompany.com/wp/2011/04/butterflied-leg-or-shoulder-of-pork/#comments</comments>
		<pubDate>Sun, 24 Apr 2011 06:55:13 +0000</pubDate>
		<dc:creator>Anthony</dc:creator>
				<category><![CDATA[Blue Pig]]></category>
		<category><![CDATA[Pork Cuts]]></category>
		<category><![CDATA[Recipies]]></category>

		<guid isPermaLink="false">http://www.bluepigcompany.com/wp/?p=350</guid>
		<description><![CDATA[http://www.guardian.co.uk/lifeandstyle/2011/apr/24/jeremy-lee-easter-recipes
We think we love the Guardian newspaper group as they have another pork recipe in the Observer. This time from Jeremy Lee. He calls for a butterflied leg, but we are sure shoulder would work too. Butterflied is to simply remove the skin, split the joint and remove the bone. We can do that for [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roast Shoulder of Pork from Hugh F-W</title>
		<link>http://www.bluepigcompany.com/wp/2011/04/roast-shoulder-of-pork-from-hugh-f-w/</link>
		<comments>http://www.bluepigcompany.com/wp/2011/04/roast-shoulder-of-pork-from-hugh-f-w/#comments</comments>
		<pubDate>Sat, 23 Apr 2011 07:18:37 +0000</pubDate>
		<dc:creator>Anthony</dc:creator>
				<category><![CDATA[Blue Pig]]></category>
		<category><![CDATA[Pork Cuts]]></category>
		<category><![CDATA[Recipies]]></category>

		<guid isPermaLink="false">http://www.bluepigcompany.com/wp/?p=347</guid>
		<description><![CDATA[We reckon the Guardian newspaper must be picking up our vibes as they have another pork recipe this week. Hugh Fearnley-Whittingstall welcomes the late Easter as it will be warmer and you can have a little tipple outside. We would say he is a bit late as our sprogs have already been on 2 picnics [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Hugh Fearnley-Whittingstall and Bacon</title>
		<link>http://www.bluepigcompany.com/wp/2011/04/hugh-fearnley-whittingstall-and-bacon/</link>
		<comments>http://www.bluepigcompany.com/wp/2011/04/hugh-fearnley-whittingstall-and-bacon/#comments</comments>
		<pubDate>Sat, 16 Apr 2011 06:34:01 +0000</pubDate>
		<dc:creator>Anthony</dc:creator>
				<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Blue Pig]]></category>
		<category><![CDATA[Pork Cuts]]></category>
		<category><![CDATA[Recipies]]></category>

		<guid isPermaLink="false">http://www.bluepigcompany.com/wp/?p=342</guid>
		<description><![CDATA[If you are a lover of all  salty pork things there are three recipes here from the Saturday Guardian&#8217;s resident contributor. There is a bit of a theme at this particular newspaper group as Jay Raynor the Observers restaurant critic believes there is nothing that cannot be improved by the addition of some pig. We,of [...]]]></description>
		<wfw:commentRss>http://www.bluepigcompany.com/wp/2011/04/hugh-fearnley-whittingstall-and-bacon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Dales</title>
		<link>http://www.bluepigcompany.com/wp/2011/04/the-dales/</link>
		<comments>http://www.bluepigcompany.com/wp/2011/04/the-dales/#comments</comments>
		<pubDate>Fri, 15 Apr 2011 06:02:59 +0000</pubDate>
		<dc:creator>Anthony</dc:creator>
				<category><![CDATA[Blue Pig]]></category>
		<category><![CDATA[The Farm]]></category>

		<guid isPermaLink="false">http://www.bluepigcompany.com/wp/?p=338</guid>
		<description><![CDATA[
      Its always with slight trepidation that we watch anything on the telly about The Dales or farming. It seems that producers can miss what we locals think are really important facts. We are even made to look a bit dim &#8211; but that might be true for some of us &#8211; mentioning no names. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Is it too early for a BBQ?</title>
		<link>http://www.bluepigcompany.com/wp/2011/04/is-it-too-early-for-a-bbq/</link>
		<comments>http://www.bluepigcompany.com/wp/2011/04/is-it-too-early-for-a-bbq/#comments</comments>
		<pubDate>Fri, 08 Apr 2011 16:30:34 +0000</pubDate>
		<dc:creator>Anthony</dc:creator>
				<category><![CDATA[Blue Pig]]></category>
		<category><![CDATA[Pork Cuts]]></category>
		<category><![CDATA[Recipies]]></category>

		<guid isPermaLink="false">http://www.bluepigcompany.com/wp/?p=336</guid>
		<description><![CDATA[http://chocolateandzucchini.com/archives/2011/04/chinese_marinated_pork_ribs.php#more
A Chinese recipe on a French food website and with the sun  shining perhaps the BBQ is being dusted off and wheeled out for another summer. The recipe in the link above is actually written to be oven baked but they could be done the day before and put on the BBQ to reheat. We [...]]]></description>
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