Today, I had a bonfire to dispose of the bits of pig we don’t eat (essentially, the head – minus cheeks – trotters, guts, fat and skin). We’ve tried eating some of these in the past, but felt the energy (gas) involved in the preparation wasn’t worth it, and so we return those bits to the ground instead. A circle of life thing, if you like.

While I was up there, I took down the pig fence and dismantled the pig house, which will now be home for the geese in the orchard. Obviously, you can leave these to be taken down at some point in the future, but for some reason this turns into a chore that can be resisted. Today I made a point of enjoying the whole process, in a vaguely Californian way – if you’re not enjoying something, you probably shouldn’t be doing it – everything is a choice – etc.

We still have pâté to make this evening (actually, this is Her Outdoors’ department), but there’s a gap here before ham and bacon time.

UPDATE

Remembered to take the two smallest bits of back bacon out of the brine, rinse them off and hang them in a bag over the bath (Pig Weeks always involve a certain amount of inconvenience in the bathing department – wait until you see the sausages in a few days). I forgot to mention the pâté recipe is from Hugh Fearnley-Whittingstall’s first “Escape to River Cottage” recipe book. Very hard to go wrong with Hugh. Messy business, making pâté.

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