Askham Bryan College-Lambing Sunday-BBQ

Posted By Andrew @ 2:57 pm in Markets

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.

Blue Pig Black Pudding Scotch Egg

Posted By Andrew @ 8:05 pm in Black Pudding,Blue Pig

 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.

scotch egg

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.

scotch egg 1

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?…………..

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Harebells

Posted By Anthony @ 7:35 pm in The Farm

Photo0002

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.

SALSA

Posted By Anthony @ 7:09 pm in Blue Pig

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.

Kirkstall Deli Market

Posted By Andrew @ 3:31 pm in Markets

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’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 it has grown to be a true deli market. It’s interestingly different from the usual farmers markets with food to eat there and then and lots of food you can taken home too. Held a little later than a usual farmers market, from 12noon to 3pm it means people come to relax, eat and meet friends. It has a convivial atmosphere and feels like there are people there for an afternoon out, especially families who come to explore and play in the ruins of the Abbey as part of their visit.

Rather then tell you how the market has developed here are a few photos taken at the first market in May and then some taken at August’s market:

Kirkstall Deli Market on 28th May 2011

Kirkstall Deli Market on 28th May 2011 2

And a couple photos from last week’s market. You can see how it’s grown and we’ve moved inside the Abbey walls too which gives the market a fairly impressive backdrop.

Kirkstall Deli Market on 27th August 2011 1

Kirkstall Deli Market on 27th August 2011

Kirkstall Deli Market is held on the last Saturday of every month from 12 noon to 3pm at Kirkstall Abbey
You can follow them on Twitter at @kirkstalldeli.

If you’ve been to the market we’d be interested to know what you thought in the comment below and don’t forget if you want us to bring your order with us just let us know via email or tweet @bluepigcompany and we’ll bring it along for you.

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Butterflied Leg – or shoulder – of pork

Posted By Anthony @ 6:55 am in Black Pudding,Blue Pig,Pork Cuts

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 you if you wish. Jeremy also recommends the use of rare breed pig too – so more brownie points. The recipe cooks the joint on a griddle but we reckon you could equally manage in the oven. Once the pork is opened out and cooking it is dead simple really. Fry a few onions and assemble some herbs, mix with olive oil and anoint ( to use a very Guardian word ).

Jeremy says; “The delicacy of a thin slice of a fine piece of thoughtfully cooked meat is truly special.”

What more needs to be said?

Roast Shoulder of Pork from Hugh F-W

Posted By Anthony @ 7:18 am in Black Pudding,Blue Pig,Pork Cuts

We think the Guardian newspaper must be picking up our vibes as they have another excellent pork recipe. Hugh Fearnley-Whittingstall welcomes the late Easter as it will be warmer and you can dine in the open air. We would say he is a bit late as our children have already been on 2 picnics and been paddling in the river. That’s despite our spring being 3 or 4 weeks later than the gentle climes of rural Dorset. Hugh even complains about the weather in March but the usual driving rain stinging your face is one of life’s natural tonics.

 

Link through to The Guardian for the full recipe.

http://www.guardian.co.uk/lifeandstyle/2011/apr/23/easter-recipes-hugh-fearnley-whittingstall

The Dales

Posted By Anthony @ 6:02 am in Blue Pig,The Farm

Adrian Edmondson in The Dales

Its always with slight trepidation that we watch anything on the telly about The Dales or farming. It seems that producers can sometimes miss the really important facts. We are its true never taken in by a glossy magazine style marketing campaign. Substance will always rule in the Yorkshire Dales. If it can be accompanied by some style, all the better.  Ade Edmondson is from Bradford so he shows a genuine love for the countryside.  If you have been watching his show on ITV about the Dales, the landscape looks as stunning as we know it to be. The programme has made the point that the Dales landscape is almost entirely man made especially by farmers.

Nearly everyone has heard of the Settle to Carlisle Railway – even though it starts at Mearbeck – and everyone admires the network of drystone walls. Ade showed how the walls were there to keep the sheep at home and not just to look pretty for the tourists. So we hope you have enjoyed the show and that you too can “eat the view” here at The Blue Pig Company.

Confit Of Belly Pork

Posted By Andrew @ 10:59 pm in Black Pudding,Pork Cuts

Confit of belly pork

Here’s a recipe that is not for the faint hearted! I recommend that you make your last will and testament and have all your affairs in order before attempting this dish. If you are on a diet you may as well stop reading now and go and do some exercises.

For the rest of us this is pork belly, the tastiest cut of pork, slowly cooked in pork or goose fat.

It is an adaptation of a recipe by Jim Drohman of Le Pichet bistro Seattle. Enjoy.

  • Ingredients
  • 1.5 Kg belly pork rind removed and cut into strips 1 inch by 3 inches
  • 1 Tbs black pepper
  • 1/4 Tbs ground cinnamon
  • 1/4 Tsp ground cloves
  • 1/4 tsp ground all spice
  • 1-2 bay leaves, crumbled
  • 5 sprigs fresh thyme
  • handful bacon cure salt
  • rendered pork or goose fat

Method

  • Mix all the spices together in a large bowl along with the curing salt.
  • Toss in the strips of pork and coat well with the mixture.
  • Wrap the coated pork tightly in cling film and leave in the fridge at least overnight but preferably 24-36 hours to marinade.
  • Remove pork from the fridge and lightly rinse off the excess seasoning under the tap and pat dry with kitchen roll.
  • Place the pork in a heavy casserole dish on the hob and completely cover with the melted fat of your choice.
  • Slowly bring the fat to a simmer and then transfer to a cool oven 120C and leave uncovered for 2-3 hours.
  • Remove from the oven and let the pork cool in the fat

Your confit of belly pork is now ready, all that remains is to reheat it. Remove the pieces of pork from the fat and scrape off the excess, reheat by placing in a hot oven for 10 minutes, fry in a dry pan, the coating of fat stops it sticking, or deep fry it for a few minutes until crisp and then drain on kitchen roll. The method you use does not really matter even deep frying is not going to add to the fat content, remember this is not a health food!

Serve with a green salad with a vinaigrette dressing, or with grainy mustard and a chunk of crusty bread. My favourite is to serve it unadorned with a cold beer whilst watching the rugby on the telly!

Cosy pigs

Posted By Anthony @ 6:45 pm in The Farm

pigs 003

 We snapped this photo with the mobile phone –  but it was foggy too. It shows some dry sows sheltering from the weather. They are so hard and fast asleep that not even the hens scratching amongst them wakens them up. Pigs always seem to sleep the sleep of the righteous.

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