<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"><channel><title><![CDATA[Cornish Black Pigs.co.uk]]></title><description><![CDATA[Pages]]></description><link>http://www.cornishblackpigs.co.uk/</link><copyright><![CDATA[Copyright Cornish Black Pigs.co.uk]]></copyright><generator>sNews CMS</generator><item><title><![CDATA[Countryfile Magazine - &quot;Pick of the Best sausage makers&quot;]]></title><description><![CDATA[We are very excited to be featured in the February 2010 edition of Countryfile Magazine listed as one of the   top 8 sausage makers in the UK:           Crafting a great banger is a skilful business.     
Food writer Vanessa Berridge tracks down the makers of the country’s finest sausages.      
  
  John Eaton is a new kid on the
sausage-making block, having
only started farming rare breed
Cornish Black pigs in May 2007,
although the inclination was already
there: “I have always had a yearning
to look after pigs since I was a lad
and used to help on pig farms.”
He now has 120 pigs, from eight
sows, which roam happily on their
hilly site, eating grass, acorns,
windfall apples and peelings. “We
use the whole pig for our sausages
– lean shoulder with belly meat for
a bit of fattiness. The pork is hung
for a week, then minced coarsely,
with no preservatives or additives,
although we can’t call the sausages
100 percent pork because we add
salt and pepper.”
The result is a meaty sausage
that should, says John, be treated
like fresh meat. Available from the
farm or online.  ]]></description><pubDate>Fri, 05 Feb 2010 09:14:28 +0000</pubDate><link>http://www.cornishblackpigs.co.uk/home/countryfile-magazine-pick-of-the-best-sausage-makers/</link><guid>http://www.cornishblackpigs.co.uk/home/countryfile-magazine-pick-of-the-best-sausage-makers/</guid></item><item><title><![CDATA[ Jamie Oliver&#039;s  Bone-in shoulder roast recipe ]]></title><description><![CDATA[Jamie says: "This is a proper old-school Sunday roast with crackling. Leaving the bone in adds a bit of extra flavour and having a layer of fat helps to keep the meat nice and moist as it roasts. This isn’t the kind of joint you carve into neat slices. If you’ve cooked it right, it should pull apart into shreds with a couple of forks. If you're worried about scoring the crackling yourself, ask your butcher to do it for you, that’s what he’s there for."
  
  
    Serves 4-6  
  
Preparation time: 10 minutes
  Cook time: 2 hours
  
    Ingredients  
      * 2kg bone-in shoulder of pork, skin on
      * Sea salt and freshly ground black pepper
      * 2 red onions, halved
      * 2 carrots, peeled and halved lengthways
      * 2 sticks of celery, halved
      * 1 bulb of garlic, skin on, broken into cloves
      * 6-8 fresh bay leaves
      * 600ml water or vegetable stock
    
  Method: How to make bone-in shoulder roast  
  
1. Preheat your oven to 220°C/425°F/gas mark 7.
  
2. Place your pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.
  
3. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, skin side-up, in a roasting tray and pop in the preheated oven.
  
4. Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 180°C/350°F/gas mark 4 and roast for another hour. Take out of the oven and baste with the fat in the bottom of the tray.
  
5. Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the oven to roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy.
  
6. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.
  
7. Serve the pork and crackling with your jug of gravy and some lovely roast potatoes (As a treat you can try roasting them in the fat you spooned out of your roasting tray). Some stewed red cabbage and a dollop of apple sauce will finish this off perfectly.
  
© 2009 Jamie Oliver   ]]></description><pubDate>Sun, 01 Feb 2009 19:17:40 +0000</pubDate><link>http://www.cornishblackpigs.co.uk/home/-jamie-olivers-bonein-shoulder-roast-recipe-/</link><guid>http://www.cornishblackpigs.co.uk/home/-jamie-olivers-bonein-shoulder-roast-recipe-/</guid></item><item><title><![CDATA[Prices]]></title><description><![CDATA[  All prices include Delivery!  
  
  
  Whole Suckling Pig  
  Enjoy a whole suckling pig just like you have on the continent! Deliciously sweet and tender with a very light, crispy cracking, perfect for that very special occasion.  
  Simply rub all over with a little extra virgin olive oil, give a generous sprinkling of sea salt and roast in a hot oven until tender. Absolutely delicious!  
  
      
          
              
                  
                      £105.00 - Suckling Pig - 4-5Kgs  
                      £115.00 - Suckling Pig - 6-7Kgs  
                      £125.00 - Suckling Pig - 8-9Kgs  
                      £135.00 - Suckling Pig - 10-11Kgs  
                      £145.00 - Suckling Pig - 12-13Kgs  
                      £155.00 - Suckling Pig - 14-15Kgs  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
              
              
                  
              
          
      
  
  
  
  Foye Pork Box  
  
  
Weighs a minimum 7Kgs/15Lbs, all vacuum bagged and labelled, containing: 
  
- 4 Pork Chops
   
- Rolled Shoulder Joint
   
- Rolled Leg Joint
   
- Piece of Belly 
  
- 1 pack of our famous "Ninety Niner" (just Pork & Seasoning)
  
- 1 pack of Lankelly "Cracked Black Pepper"
  
- 1 pack of Foye Pork & Garlic. 
  
All Additive Free, Preservative Free and Gluten Free!
  
    
  Special Large Pork Box  
Fully butchered, weighs a minimum 14Kgs/30Lbs  all Vacuum Bagged and labelled, containing: 
  
- 4 Pork Chops (2 packs of 2)
  
- 8 Pork Loin Steaks - "French Cut" (2 packs of 4)
  
- A whole Shoulder Joint on the Bone (like Jamie Oliver's)
  
- A Boned Leg Joint
  
- A Piece of Belly
  
- A Hogs Pudding
  
- 2 packs of our famous "Ninety Niner" (just Pork & Seasoning)
  
- 1 pack of Lankelly  "Cracked Black Pepper"
  
- 1 pack of Foye Pork & Garlic. 
  
- 1 pack of Back Bacon
  
- 1 pack of Back Bacon Smoked by Tregida smokehouse 
  
“All Additive Free, Preservative Free and Gluten Free"
  
      
          
              
                  
                      £65.00 - Foye Pork Box - 7Kgs  
                      £120.00 - Large Pork Box - 14Kgs  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
              
              
                  
              
          
      
  

  
  
  Cornish Sausages - 99% Pork
  NO Preservatives, NO Additives, Gluten FREE
 - in trays of 6  
  
  
Foye Pork & Garlic
  
Lankelly  "Cracked Black Pepper"
  
Ninety Niner (just Pork)
  
Lawhyre Pork & Herb
  
  
Our sausages are only made from premium meat - NOT the assorted offcuts and unmentionables that most sausages are filled with. They are also all meat, no added Rusk, Wheat or Meal, resulting in a really meaty sausage that tastes amazing!
  
  
  They contain 99% Pork  
  
  
      
          
              
                  
                      £30.00 - Ninety Niners - 6 Packs  
                      £30.00 - Variety - 6 Packs  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
                  
              
              
                  
              
          
      
   
  
  
  "Hogs Pudding"   .....................................................................................................£8.95 Kg
    
  "Ham Joints"  
   
Gammon Joint "Boned and Rolled" vacuum bagged and approx 1 to 2kgs.
  
  
Cured and ready to cook .............................................................£14.95 Kg
  
  

  Half a Pig  
  
Fully butchered, weighs between 20-35Kgs/44-77Lbs @ £5.95Kg/£2.70Lb   all Vacuum Bagged and labelled. Can be kept in the freezer for 6 months easily. CALL.
    
  Whole Pig  
  
Fully butchered, weighs between 40-70Kgs/88-154Lbs @ £5.50Kg/£2.50Lb   all Vacuum Bagged and labelled. Can be kept in the freezer for 6 months easily. CALL.]]></description><pubDate>Tue, 04 Dec 2007 13:46:36 +0000</pubDate><link>http://www.cornishblackpigs.co.uk/home/prices/</link><guid>http://www.cornishblackpigs.co.uk/home/prices/</guid></item></channel></rss>