January sale: 50% off pork

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January sale: 50% off pork
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wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sat Feb 14, 09 12:02 pm Post subject:
You don't need any kit to make sausage burgers or balls (they taste the same) Just minced pork, breadcrumbs and your desired flavourings - lots of recipes around. Have a look here for a how a complete eejit dealt with her first lump of pig....

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28262
Location: escaped from Swindon

Posted: Sat Feb 14, 09 12:04 pm Post subject:
Though to mince you do need a mincer, I reckon a halfway decent mincer is a kitchen essential.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sat Feb 14, 09 12:15 pm Post subject:
I always get it done with the butchery - mincing (well, chopping) is a pain in the bum, and you lose nothing in quality by getting the butcher to do it with the industrial kit.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28262
Location: escaped from Swindon

Posted: Sat Feb 14, 09 12:28 pm Post subject:
I hate to cut down on the options that way, so the mincer here is much used.

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Sat Feb 14, 09 12:52 pm Post subject:
Mincing at home does extend the 'shelf' life of your sausages too, if it's not convenient to do them immediately. And we can't offer any further processing, other than butchery.

hedgehogpie

Joined: 02 May 2006
Posts: 684
Location: Kent

Posted: Sat Feb 14, 09 1:51 pm Post subject:
Can I echo what Platypus has said about your Pork Rob, I've been impressed by superb quality & flavour. Even my other half, who isn't really known to possess foodie tendencies has commented on how good it is. Made brawn with the head & trotters and it was fab. A big thank you from us!

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Sat Feb 14, 09 2:05 pm Post subject:
Thanks, it's good to know it's appreciated

Fee

Joined: 21 Mar 2005
Posts: 15922
Location: Earth

Posted: Sat Feb 14, 09 2:16 pm Post subject:

Rob R wrote:

Thanks, it's good to know it's appreciated

Of that, you should have no doubt.

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Sat Feb 14, 09 2:32 pm Post subject:
I doubt everything, haven't you noticed?

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Mon Mar 02, 09 11:48 pm Post subject:
The pork extravaganza has cleared us out of porker sized pigs, although there are a couple of larger ones if anyone is planning a bumper sausage/ham making session, available in April.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Tue Mar 03, 09 10:19 pm Post subject:
Super pork, Rob (Except the bit that turned out to be lamb, but that was my fault, not Rob's)

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Tue Mar 03, 09 10:20 pm Post subject:

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42223
Location: North Devon

Posted: Tue Mar 03, 09 10:21 pm Post subject:
How was it your fault? Did you accidentally tick the pig/sheep chimera box on the order form?

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Tue Mar 03, 09 10:28 pm Post subject:

Rob R wrote:

I doubt everything, haven't you noticed?

My pork didn't arrive.

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Tue Mar 03, 09 10:29 pm Post subject:

Jonnyboy wrote:

Rob R wrote:

I doubt everything, haven't you noticed?

My pork didn't arrive.

I doubt that.

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