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A new product and jerky gets super-sized

By sarah juggins In: NEWS June 2, 2017 No Comments
As summer really descends upon us, things are hotting up at Marsh Pig HQ. We go into June with a full events diary covering most weekends, while our week days start before dawn and end at nightfall as we prepare the produce for our regular customers, markets and events. This month’s big announcement is the launch of a new product and good news for jerky addicts.

Our Diary

3 June – Meet the Producer at Gog Farm Shop, Cambridge
3 June – Creake Abbey
4 June –  Fair on the Yare (local village fair)
17 June – Smoking and Curing Course
18 June – Norwich Food Festival
23 June – Naked Wine Tour, Oxford
24 June – Naked Wine Tour, London
28-29 June – Royal Norfolk Show

About some of our events

We are regulars at Creake Abbey Farmers’ Market and we always enjoy getting involved in the Fair on the Yare, but we also enjoy getting involved in events that are further afield or slightly out of the ordinary, and this month there are a few of these. So here is a little more information and links to these events.

Meet the Producer Day at The Gog Farm Shop just outside Cambridge is a great opportunity for customers to meet up with us and talk through our produce. The guys at Gog Farm Shop are passionate about food; they grow, breed and rear a vast amount of the produce that they sell in the shop and cafe, and provenance is an extremely important core value to the team. The Gog Farm Shop and Cafe has grown from a small enterprise selling some farm produce to a real foodie destination, which stocks some of the best locally-produced food and drink.

The Norwich Food Festival is a celebration of Norfolk’s finest food and drink that takes place in the heart of the city. 2017 promises to be an ever bigger and better festival with activities happening in and around The Forum, St Peter’s Street and Bethel Street.

This is our second year of involvement with the Naked Wine Tour and we are delighted to be linking up with this innovative Norfolk-based company again. Naked Wines are wine sellers with a difference, they liaise directly with the wine makers and cut out the sales, marketing and other stages that are part of the traditional wine merchants offering. The tours allow potential investors to try wines from independent wine makers, and we are delighted to provide the charcuterie that accompanies the wine tasting.

The Royal Norfolk Show is one of the oldest and biggest county agricultural shows in the UK. The show has grown beyond the wildest dreams of its founders and locally-produced food and drink is very much at the heart of this great show. The two-day event attracts thousands of visitors, including members of the royal family, and this is a fantastic opportunity to see a plethora of Norfolk’s producers all together in one venue.

New flavour for summer and an old favourite gets super-sized

 


The latest addition to our range is rosemary and garlic salami. This is a gloriously flavoured charcuterie which we have spent a few months perfecting.

As any chef knows, rosemary and garlic is a perfect culinary match, and paired with our free-range pork, this is a fantastic addition to our range. We are huge fans of charcuterie boards as a sharing platter at dinner parties or just when friends or families get together, and this addition will take its place proudly on any charcuterie board.

Great news for jerky addicts

For all those lovers of Marsh Pig jerky – both traditional and red wine and black pepper – it is the very best news. The jerky now comes in 250g bags, so you can get your fix and save some money! Click here to order your bags of jerky.

Pig in a Day course

 


Our first Pig in a Day course took place in May and was a huge success. The second course will take place on 22 July and we are expecting this to be equally successful.

The course, which is run by Jackie and Sarah (award-winning charcuterie makers) plus a butcher with more than 46 years experience, takes you through a range of traditional butchery skills. Those attending the course will learn how to break down and debone a pig into traditional butchers cuts with lots of recipe suggestions along the way.

As part of the course you will make make delicious treacle bacon, British ham, Pork rillettes pate, and learn how to cure a leg of pork to make Air Dried Ham and Cooking Chorizo.

Course attendees will take home the cooking chorizo, bacon, ham cure, the pork rillettes and a couple of fresh pork chops as well as comprehensive notes and recipe suggestions.
The course will takes you through:
•    The different breeds of pigs, and the importance of quality meat selection.
•    Best cuts of pork to use for your cooking adventures at home.
•    A range of techniques, including, knife sharpening, butcher’s knots, french trimming, cutting a side of pork into primal cuts and a full range of their uses, dry curing, brine curing and Air Drying techniques.



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sarah juggins