November 23, 2012
Preserving your own pork is relatively easy – all you need is some natural sausage casing, a mincer and some salt. Add some herbs & spices and you’re in culinary heaven! We make salami & chorizo in the damp Irish climate with great success. Cured sausage is an excellent way to preserve pork, and many […]
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April 23, 2012
Warning – this is not for the faint hearted! Get some small intestine from a pig, in roughly 3m lengths if possible. We get them from our own pigs. You can kind of pull them out of the intestine mass, and once they start coming apart it’s almost like undoing a zip. This sounds easy […]
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