Free-range, local, high quality – Marsh Pig’s three-pronged promise
Our promise to our customers
As May approaches, the team at Marsh Pig are busy preparing for the numerous shows and food fairs that take place throughout the summer. This is something that has just grown exponentially over the past few years as more and more people realise the many benefits that come from buying produce that is local and seasonal.
At Marsh Pig, we have made some very strong statements about our products. We will always use free-range meat; wherever possible we will use animals that have been born and reared locally; and we will not compromise on taste or quality just to lower our production costs.
For the consumer this has its own benefits. You will always know the provenance of the meat; you can always be certain you are eating free-range meat, which means the animals have lived healthy lives; our products contain much less fat than many rivals because we believe in using the best quality meat for our charcuterie; you are eating food that hasn’t travelled thousands of miles to end up on your plate.
We also use rare breed animals, which might make some people shake their heads in confusion. “If they are rare, why are you eating them?” is the question. Well, it is simply a case of if there is demand for rare breed meat – such as Gloucester Old Spot or Tamworth – then farmers have a reason to rear these beautiful animals. If everyone just wanted commercially-reared animals then the rare breeds would not be bred and reared – so by demanding rare breed meat, you are doing your bit to save our endangered native breeds of pig and cattle.
Markets and Fairs – where to find us
This month, you can find Marsh Pig at a number of different markets and shows across East Anglia.
On Sunday 30 April and Monday 1 May, we are at the ever-popular Ely Food festival where, alongside food and drink companies, you can pop into the Cookery Theatre to get top tips from internationally recognised chefs.
Located on Palace Green, in the shadow of the magnificent Ely Cathedral, at the very heart of this historic city, there are more than 60 artisan food and drink traders, and an expansive street food scene.
There is also a beer tent and cocktail bar with some easy listening live music to enjoy. This is more than a market, it is a great foodie experience.
The following week (Saturday 6 May) finds us at Creake Abbey in our usual spot in the big barn. Come and have chat and find out what new products we have in our range. The market runs from 9.30am to 1.30pm and is a real showcase for Norfolk’s finest ingredients.
On Saturday 20 May, we are back at the Hadleigh Show in Suffolk. This show is in its 178th year, which is quite incredible. We will be one of more than 42 East Anglian producers and, with more than 12,000 visitors expected to visit the show ground, it is one of the top countryside attractions of the year. More than 150 classes of livestock will be on show, alongside stalls, flower shows and heaps of other attractions.
Our final show of the month is again in Suffolk, this time on the east of the county in the market town of Beccles. The third annual Beccles Food Festival take place on 27 May and is a smorgasbord of local produce and fun activities for everyone. Upwards of 50 stalls will be on hand, selling a wide variety of cooked and raw food, pickles, preserves, oils and other condiments, confectionery, along with alcoholic and non-alcoholic drinks. Besides our own stall, you can meet stallholders from Fen Farm Dairy, The Penny Bun Bakehouse and Waveney Smokehouse, Kenton Hall Estate, Pudd’Eng and Yum Yum Tree Fudge.
New course gets underway
We are very excited that our first Pig in a Day course is running this month. The course, which is run by two artisan charcuterie makers plus a butcher with more than 46 years experience, take place on 6 May. 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.
Coming soon… by end of May our new Rosemary & Garlic Salami will be available. This promises to be a real taste of summer as the rosemary and garlic adds an evocative herby favour to the beautiful pork.