 Pig In A Day with Hugh and Ray!
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DVD: 148 mins
 by TV Celebrity Chef Hugh Fearnley-Whittingstall
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The Joys of Pig-Keeping: Pig Husbandry - DIY Butchery Skills - Gourmet Cooking
Selecting & Training Pigs to Hunt Truffles
Home Butchering: Tools & Techniques
Butcher's Cuts: Preparation (first trimmings), Demonstration of jointing leg/ham, separating loin & belly, removing loin & chump end, boning out the chine bone, separation of long loin & sparerib joint [for a larger, slow roast], remove hand & hock from from belly, make loin chops, separate long loin & rack of ribs, preparing long loin & spare rib joint, bone out the blade bone, prepare thick end of belly
Sausages, Curing & Charcuterie: Sausages, Salamis, Dry-cured ham [Prosciutto Style], English traditional Brine-cured Ham [for boiling and baking], Herbs & Spices to use for Seasoning, Handling pig or sheep Intestines for sausage casings
Recipes: How to cook Brawn, Liver Pate, Stuffed tenderloin, Chinese ribs, Crispy brains, Devilled kidneys, Black pudding, Roast loin of pork with crackling, Pork loin in milk
Useful Organisations & Information: Pig Equipment, Farm Livestock, Ingredients [flavourings, spices, preservatives], Casings for sausage-making, chipolatas etc
 ORDER YOUR COPY HERE! Discount on 3 or more copies: enquiries |
| Charcuterie is the branch of COOKING PORK PRODUCTS devoted to prepared pigmeat products such as bacon, ham, sausage, terrines, galantines, pâtés and confit. The original traditional purpose was a way to preserve meats before the invention of refrigeration, but the modern art is concerned more with flavors derived from the preservation process.
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