Swine and Cheese

A passion for Pigs and Food

Archive for the ‘potted ham hock’ tag

Farewell little pigs

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There hasn’t been much to report on our three Gloucester Old Spot pigs that hadn’t happened to our last three rare breed pigs. Twice a day stand well back and sling a bucket of food in the general direction of trough and repeatedly go out to refill their water butt which they love up-ending! I don’t know how they managed to do it but every time they splashed me with mud. Because they insisted on knocking over the water butt we ended up with a small corner pond next to the butt which never dried out. Like the last pigs they loved rolling, sitting and walking around in this muddy sludge and because they were so greedy and assertive they would jump up at the fence whenever they heard me coming, hence the splatterings!

Anyway this last Monday was D-Day for them. This time Neale had booked them into a relaunched abattoir at Bishop’s Castle run by a consortium of local farmers/producers which seemed to be a well run, small operation. There Fatima, Flora and Freya were unloaded along with a variety of other rare breed piggies. Unlike last time I didn’t have any pangs of guilt or sadness, just relief at not having to get changed again every morning! This time I was present during the butchering. Glynn and Radek did a splendid job of creating an enormous number of a variety of joints, chops, boned and rolled bellies as well as producing a nice stash of sausages from all the trim, and a lot of face meat for Neale to attempt brawn. Wow, what a taste sensation that was. Absolutely delicious, so succulent and tasty. Served with our Dukeshill Piccalilli and one of our lettuces from the garden it was a sublime summer lunch. Slightly fattier than our Dukeshill potted ham hock and with a subtly different flavour it took an age to make, mostly because it was so fiddly to remove the meat from the fat, so in fact using the head meat from our three pigs we only managed to produce two loaf tin sized brawns. We will keep you posted as to how the brawn development at Dukeshill goes!



Written by Sarah

July 11th, 2010 at 5:13 pm

Potted Ham Hock

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Dukeshill Potted Ham Hock

Dukeshill Potted Ham Hock

I have got to tell you about a wonderful product Neale and Nick have come up with at Dukeshill, potted ham hock. The ham hocks are cured by immersion in a Wiltshire cure brine for a minimum of two weeks followed by a slow cook of 12 hours to produce the tenderest ham and magical stock. To this a generous amount of brandy is added and the stock reduced before being used to set the shredded ham. This wonderful potted ham hock has just been launched by Dukeshill and is available through their website.


Written by sarahh7282

May 5th, 2009 at 7:39 pm

Posted in News

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