We have just finished making 100 sausages from the left overs of a half a pig we purchased from the
Ferme de la Vallée de la Brame and worked out we are paying around €1 per meal for excellent quality pork.
They are very friendly people and do speak a little English, they asked us how we wanted it cut up so you can get it cut to your liking. I got the skin and made some fantastic crackling, they even had a choice of sausage skin sizes. I'm thinking next time of buying a slicer as there was a nice piece that would make some great bacon.
The half a pig was just over 50Kg and cost €200 and we have got well over 200 portions. OK you have to lay that money out but in the long run if you can do it, you will save a huge amount on pork and the flavour is 1st class.
Aaarrgh - not fair - can't get pork out here !
Seriously home made pork products are great, we grew three porkers and had some really tasty pork from them.
You've got me drooling now - nearest thing to it is 'beef' or 'turkey' bacon and it simply does not hit the right spot
(Sat-29-06-2013, 08:00 AM)Steve Wrote: [ -> ]Aaarrgh - not fair - can't get pork out here !
Seriously home made pork products are great, we grew three porkers and had some really tasty pork from them.
You've got me drooling now - nearest thing to it is 'beef' or 'turkey' bacon and it simply does not hit the right spot
Hey stewardess send that man a Sausage Butty
Yum.
Just looked at the website and will be visiting come the end of next week.
Thing is Fred, do they cut pork into what an old fool from England (moi) would recognise as bacon? Because if they do, I'm bringing the visit forward. A proper bacon sarnie for breakfast. And crackling........ What more could a chap ask for?
(Sat-20-07-2013, 15:31 PM)Admiral Wrote: [ -> ]Yum.
Just looked at the website and will be visiting come the end of next week.
Thing is Fred, do they cut pork into what an old fool from England (moi) would recognise as bacon? Because if they do, I'm bringing the visit forward. A proper bacon sarnie for breakfast. And crackling........ What more could a chap ask for?
They do ask you how you want it cut, but I must admit I didn't ask about bacon slices as the French just don't understand. I was thinking of getting my own slicer for the bacon, but if you do go have a word with her and see if she will, she is very nice and helpful.
Let me know and I will put the slicer on hold for the moment.
Rumour has it, that one of my buds out here, knows a guy working on a US base that can get a hold on some of the illicit meat we all crave.
Just waiting on a sampling round at his place in a week or two, supposed to be getting a leg of pork that his missus will roast and get all crackly with...
Don't expect that it'll be €1 a kilo though - but heck who cares - it'll be PORK !!!
(Sat-20-07-2013, 15:41 PM)Steve Wrote: [ -> ]Don't expect that it'll be €1 a kilo though.
Just to clarify Steve, I worked it out at a cost of around €1 per meal not per kilo.
It was €200 and weighed about 50k so that works out at €4 per Kilo.
Didn't want anyone to get confused.
Fred.
(Fri-26-07-2013, 16:52 PM)Fred Wrote: [ -> ]Just to clarify Steve, I worked it out at a cost of around €1 per meal not per kilo.
It was €200 and weighed about 50k so that works out at €4 per Kilo.
Didn't want anyone to get confused.
Fred.
T'was actually the cost of the pork out here that I was referring to, being illicit it does tend to drive the price up a little.
(Sat-20-07-2013, 15:31 PM)Admiral Wrote: [ -> ]Yum.
Just looked at the website and will be visiting come the end of next week.
Thing is Fred, do they cut pork into what an old fool from England (moi) would recognise as bacon? Because if they do, I'm bringing the visit forward. A proper bacon sarnie for breakfast. And crackling........ What more could a chap ask for?
Did you manage to get BACON, if so, let me know, I'd be VERY interested.
The old man love's a bacon butty, anything to keep him happy!
Sorry Willow - haven't managed to get there yet - let alone find out where the place actually is......matters of state to attend to, War Office kicking up a stink over various colonies getting ideas above their station in life and engaging the French fleet at Trafalgar. That's the Trafalgar Tavern, Greenwich, where one is obliged to cosume vast quantities of whitebait.
Bit concerned about what Fred said, in that the French DON'T know what bacon is - or rather our idea of bacon.
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