TMy husband had planned to go away this weekend, but due to bad weather didn't go, so thinking I would have to amuse myself I ordered some very 'Old Fashioned' cuts of meat from our excellent Butcher. Jon Hackett here in Jersey at Brooklands Farm raises wonderful outdoor roaming well loved spotty pigs.
They have a van at the Farm shop on Friday and Saturday, and take orders for their wonderful pigs.
I think the breeds Jon rears are British Sadleback, Oxford Sandy, Black Rare Breed. Pork has always been a staple meat in Jersey.
The Van Shop also sells Jersey Beef.
The difference with Jersey Beef is the colour of the fat. It is bright yellow because of the high buttermilk in the cow. The grass here is lush. The breed of cow gives a yellow fat. It is a different taste and look to the meat but is delicious.
Jersey cows have a far higher Omega 3 content to their milk and fat due to them being grass fed most of the year, and simply the type of cow. In order to keep the milking cows in milk, they are bred with Aberdeen Angus for meat.
Anyway I decided to do some of Grandma's Christmas treats.
A whole Pigs Head Brawn. A whole confit of Brisket. Some confit of shin. Also to stock up the freezer with Bangladesh curry. If this were a large family, this would cover the entire meat purchase for Christmas. It could all be made beforehand and frozen. It also supports our local farmers, and Island agriculture. Treated with care these parts of the animal are delicious.
I am going to do seperate posts for each dish, and the process for rendering the fat.
Here is the meat I bought this morning for £68. This is all prime, hand reared, and well butchered meat. Even the Pigs ears were clean! I will have to give the Pig a shave before cooking it, but it is sitting in brine right now. I decided to brine it first to firm it up a bit.
They have a van at the Farm shop on Friday and Saturday, and take orders for their wonderful pigs.
I think the breeds Jon rears are British Sadleback, Oxford Sandy, Black Rare Breed. Pork has always been a staple meat in Jersey.
The Van Shop also sells Jersey Beef.
The difference with Jersey Beef is the colour of the fat. It is bright yellow because of the high buttermilk in the cow. The grass here is lush. The breed of cow gives a yellow fat. It is a different taste and look to the meat but is delicious.
Jersey cows have a far higher Omega 3 content to their milk and fat due to them being grass fed most of the year, and simply the type of cow. In order to keep the milking cows in milk, they are bred with Aberdeen Angus for meat.
Anyway I decided to do some of Grandma's Christmas treats.
A whole Pigs Head Brawn. A whole confit of Brisket. Some confit of shin. Also to stock up the freezer with Bangladesh curry. If this were a large family, this would cover the entire meat purchase for Christmas. It could all be made beforehand and frozen. It also supports our local farmers, and Island agriculture. Treated with care these parts of the animal are delicious.
I am going to do seperate posts for each dish, and the process for rendering the fat.
Here is the meat I bought this morning for £68. This is all prime, hand reared, and well butchered meat. Even the Pigs ears were clean! I will have to give the Pig a shave before cooking it, but it is sitting in brine right now. I decided to brine it first to firm it up a bit.
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