if you were wondering what happened to the big pig. this is it.
following dispatch and dismemberment it has ended up as
suffolk cured and smoked black bacon.
suffolk cured and smoked ham
and soon to be suffolk pork pies.
the process involved 3 days of salting, then immersion under a huge oak log into a barrel containing sugar, salt, spices and black beer. leave for 56 days. remove and hang in the smokehouse for about a week of smoking. mainly used oak, but also a mixture of chestnut, olive, walnut, fig, cherry woods to smoke it with. then eat.
in the manner of ray mears imimating chef ken hom, “oh, if you could only smell dis.” in fact if you could only taste it. it tastes like very expensive maple smoked ham and bacon, and a bit like black forest black ham. “its good, its very good” to use the words of a master chef presenter.
thankyou pig. you taste good.