Just tried my first Gloucester Old Spot....

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Just tried my first Gloucester Old Spot....
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Downsizer Forum Index -> Recipes, Preserving, Homebrewing

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nettie

Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk

Posted: Wed Jan 12, 05 11:40 pm Post subject: Just tried my first Gloucester Old Spot....
...a huuuge loin steak, bought from the farmer's market for ï¿½2.50 and cooked just like the Meat book says. When I peel myself off the ceiling I shall post more sensibly!

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Thu Jan 13, 05 10:11 am Post subject:
Nettie, is this the first GOS you have had. Where did you normally get your pork from. do you regularly buy different breeds.

nettie

Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk

Posted: Thu Jan 13, 05 6:26 pm Post subject:

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Well I hadn't really eaten pork for ages because I hadn't found a good supplier and refused to buy supermarket pap. This is my first foray into trying different breeds so I shall be eagle eyed at the next farmer's market. What are your recommendations, Alison?

I had another first today...I walked into a shoe shop, looked at what was on offer and thought "well I don't really need another pair of shoes right now"

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Thu Jan 13, 05 6:29 pm Post subject:
GOS is the best one I've tried so far, it's wonderful. But I couldn't eat a whole one............ By the by, making shoes is something I am continually looking into. I know the leaflet/booklet I want, but it's not produced any more, so am still looking! Never mind, plenty of things to do in the meantime.

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Thu Jan 13, 05 6:45 pm Post subject:
Hmmm, saw a book on shoe making on Amazon a while ago...and my mum was telling me at the weekend that she'd knitted slippers when she was young, with a cardboard sole. Many possibilities...

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Thu Jan 13, 05 7:02 pm Post subject:
Mini hijack here............... Have got several old shoe patterns, but the one I am after was produced by CAT, but they no longer do it. I need something quite substantial, but without lasts, etc. Sorry, carry on with the pork..............

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Thu Jan 13, 05 7:17 pm Post subject:
Hmm, interesting, now I have an excuse to keep an eye out for such stuff. Now back to the tasty piggies (remember, vegetarian in your midst here)...what else have people tried, and how would you describe the difference? Do you use different breeds predominantly for different things? And what has everyone here tried?

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Thu Jan 13, 05 7:19 pm Post subject:
Remember - recently converted vegetarian in your midst here........... I know that the GOS was the best tasting pork I had had for a long long time. If I bought pork now, I would only buy one that could specify the breed, and it would have to be free range as well. Would like to try more breeds, though. Oh dear, feel some pigs coming on...............

anneka

Joined: 28 Oct 2004
Posts: 158

Posted: Thu Jan 13, 05 7:35 pm Post subject:
Glouster Old Spots in the garden....... ....I feel the best pork I've had in ages coming on! Anneka Ps - They are kind of cute too!

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Thu Jan 13, 05 7:45 pm Post subject:
But not too cute to eat?

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Thu Jan 13, 05 8:01 pm Post subject:

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We have tried many different breeds of pig, just for the variety, including GOS, Large white, Berkshire, Saddleback, Durok and various crosses of two or more of the above.

I don't think the breed makes any difference, BUT the method of keeping, feeding, killing, hanging and preparing makes all the difference. The feed being the biggest factor. We have experimented with this including scraps, barley and soya mixes, pig nuts and loose feed.

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Thu Jan 13, 05 8:20 pm Post subject:
Surely, though, the breed must have some influence on the final meat product? Meat:fat ratio, size of joints, tendency to fat?

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Thu Jan 13, 05 11:27 pm Post subject:
It does effect size, but feeding has more effect of flavour than breed.

DarrenG

Joined: 26 Dec 2004
Posts: 110
Location: Lincolnshire Fens

Posted: Sat Feb 05, 05 7:34 pm Post subject:
we have GOS going for the chop this week

Smallholder

Joined: 27 Jan 2005
Posts: 8
Location: Powys/Hereford Border

Posted: Sat Feb 05, 05 7:51 pm Post subject:

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I have been toying with the idea of keeping pigs for about 2 years and reserched the best breed for tasty pork.
I attended a number of shows at The Royal Welsh showground.
I talked to the breeders and at least 2 stalls that were selling pork and sausages..and a butcher that was doing a cutting demo..

All the breeders said thier bred was the best.
All the stallholders said it was the way they prepaired and made the product.
The butcher said 'It's the way you finish them that counts'.

The Traditional breeds tend to lay down more fat towards the winter to keep them warmer in cold weather.
Feed them twice...Give them plenty when they are growing weaners...slow them down and then feed them plenty 3/6 weeks before you dispach them.

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