head cheese - finished
piglet paddock reconstructed
Different coloured coats
arrival of the new piglets
arrival of the new piglets
arrival of the new piglets
arrival of the new piglets
arrival of the new piglets
arrival of the new piglets
arrival of the new piglets
arrival of the new piglets
Hugues the Pig Whisperer
piglets digging
arrival of Nigella & Delia
brympton d'evercy kune kune pigs
brympton d'evercy kune kune pigs
brympton d'evercy kune kune pigs
brympton d'evercy kune kune pigs
like pigs in mud
like pigs in mud
like pigs in mud
like pigs in mud
like pigs in mud
like pigs in mud
A Happy New Year
Iain demonstrates hog tying
Iain demonstrates hog tying
Iain demonstrates hog tying
Iain demonstrates hog tying
Iain demonstrates hog tying
Bearded Pigs 111213
pigs
pigs
our two pigs become pork 20
our two pigs become pork 19
our two pigs become pork 18
our two pigs become pork 17
our two pigs become pork 16
our two pigs become pork 15
our two pigs become pork 14
our two pigs become pork 12
our two pigs become pork 13
our two pigs become pork 10
our two pigs become pork 11
our two pigs become pork 9
our two pigs become pork 8
our two pigs become pork 6
our two pigs become pork 7
our two pigs become pork 5
our two pigs become pork 4
our two pigs become pork 3
our two pigs become pork 1
our two pigs become pork 2
piggies in the wallow
Market Bound
piggies in the wallow
piggies in the wallow
Tauga Nut Carvings
Siobhan and the piggies
Siobhan and the piggies
Siobhan and the piggies
Siobhan and the piggies
Siobhan and the piggies
Fonzie playing with Sven
Fonzie playing with Sven
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the saga of the head cheese
We decided we should try to use as much of the pig as possible. The head is known as an excellent part in many European countries, as well as in Asia, so we repressed our squeamishness and decided to have a crack at making head cheese. (Ghastly name! The German name "Sülze" us a bit nicer.) It involves boiling the head in a big pot for about 3 hours, then cooling it and pulling all the meat off it, then returning the skull to the pot for another 8-15 hours more to get the maximum gelatine out of it, then pouring this stock over the meaty bits in a loaf tin, and pressing it to make a "meat in aspic" type loaf that can be sliced. We were ready to pour the stock over the meat, and then made the breathtaking discovery that James, our HelpXer, had thought it was a pot that was being soaked for cleaning, and tipped the lot out on the garden and cleaned it. Gaaaaah! Especially as all the truly icky and time consuming stages were behind us, but hey, it was good practice and at least we didn't have to eat it! Next year, though, we shall be braver.
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