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Jerky, Porkstock, new courses – it’s all go at Marsh Pig HQ

By sarah juggins In: COURSES | FREE RANGE | NEWS | SALAMI | September 26, 2017 No Comments

Sweet heat: Our latest jerky flavour is a big hit

Our rare breed Hot & Sweet beef jerky is the perfect snack. Each 30g bag weighs in with 100 calories, of which 13 per cent is protein and just 5.6 per cent carbs and 2.9 per cent fats. We are so pleased with this latest addition to our flavour range because we feel it has just the right blend of spice and sweetness. And by the way you are all snapping it up, it seems our customers agree.

One of our long-standing customers always takes a few packets of jerky when she goes to watch Saracens play rugby. She had this to say: “Drinking Wolf Pack beer and eating beef jerky on a cold Saturday afternoon while watching an all-action game of rugby is as close to sporting nirvana as it is possible to get.”

And for those people who love their jerky, you can now choose between 30g bags or whopping 250g bags. At £15 per 250g bag, this is a big saving for jerky-lovers. There is also the option to buy in bulk. Marsh Pig has a special offer 30 packs at £60, saving you £14.80 in the process. What’s not to like about that? Visit the online shop for more details.


One of our favourite events of the year, Porkstock, the award-winning food and music festival is back, albeit in a different venue. This year the event – which celebrates all things piggy – will be held at the Norfolk Showground on 14 October. All proceeds from the event will be donated to Nelson’s Journey, the local charity that supports children who have lost family members. Last year, Porkstock raised £10,000 for the charity and this year the organisers hope to raise even more.During the day Porkstock is a free family festival for food, music and fun-lovers of all ages. From handmade fudge to artisan cheese; delicious preserves and chutneys to locally produced wine, beer and spirits; passionate Norfolk producers will be sharing their love of great food and their commitment to great ingredients.Daytime visitors to Porkstock will also be able to enjoy a fantastic selection of street food stalls, a real ale and Prosecco bar, lots of live music, a sausage eating contest, kids’ games and activities and lots of family fun.As the sun goes down the Porkstock Party comes alive. This is an adult-only, ticketed event where music takes over from food as the main attraction. With two party zones, the 2017 Porkstock Party is set to be bigger and better than ever before. There’ll be an array of live bands and now synonymous with Porkstock, the Gin Palace will return.

Click the link to buy tickets for the Porkstock Evening Knees Up. There are also opportunities for volunteering at the event. Whether you are a visitor or a volunteer make sure you pop and say hello.

By popular demand, Pig in a Day is back

Our Pig in a Day course was a huge hit this year attracting chefs, amateur cooks, people with an insatiable curiosity about food and those who just love high quality produce. It is a course which is educational, practical and fun and we are delighted to announce that on the 24 February 2018, we will be running another one of these courses.Tuition is given by one master butcher and two award-winning artisan charcutiers and by the end of the day, the class will have learnt the art of butchery and meat preparation.

In the morning, you will be shown how to turn the carcass of a free-range pig into primal cuts and then traditional butcher’s cuts. There will be lots of opportunities for you to get fully versed in the traditional skills involved.

After lunch, you will be taught the ancient art of curing, how to brine pork to make ham, how to make pork rilles pate, and how to cure an air dried ham. You will not leave the course empty handed – you will be able to take home your own treacle bacon, ham cure, pork rillettes, cooking chorizo and a couple of fresh, free range pork chops.

We also supply comprehensive notes on all you have learnt over the course and some recipe suggestions.

The course includes a light breakfast and informal lunch, where you will get a chance to ask questions and discuss all you have learnt. The total price is £200.

We’re recruiting

If you fancy the chance to join a hard-working but fun team of people and immerse yourself in the world of traditional charcuterie production, then we might have just the opportunity for you. We are recruiting a part-time person to work two days a week on our beef jerky line. Catering experience would be an advantage but get in touch for an informal chat about the role.

Food festival sparks new recipe idea

It was while our fantastic marketeers Lisa and Rob were chatting to their son Hugo at the recent Aldeburgh Food Festival that he amazed them with his simple but tasty recipe for potatoes. The foodie environment obviously inspired the 11-year-old to get creative and we felt we that we should share his idea with you all. Feedback more than welcome.Hugo’s Posh Potatoes

Serves one

10-12 left over cooked Norfolk Pier potatoes,
Knob of unsalted butter
1 clove garlic
100g frozen peas
50g Your favourite Marsh Pig Salami (ours is Rosemary & Garlic) – cubed
Sea salt

Cut the potatoes in half and get them nice and brown using the unsalted butter, add the chopped up garlic clove and peas and cubed salami, cook for a further 5 minutes until the peas are soft, serve whilst piping hot and finish with a sprinkle of sea salt

Our Diary

7 October – Creake Abbey Farmers’ Market 9.30am-1.30pm
14 October – Porkstock, Norfolk Showgrounds, Norwich
28 October – Smoking and Curing Course (see below for further details)

Smoking and Curing course

With Christmas (yes, we’ve said it) creeping up upon us, it is time to start thinking about making your own bacon and pancetta. Not only does it taste so much better the you have made it yourself, but it adds a wow factor for your family and guests as well.

Our ever-popular Smoking and Curing courses take place on a monthly basis throughout the year and we have been delighted with the results – course alumni often contact us to say how they are putting all they learnt on the course into practice. We have chefs, keen amateurs and complete beginners join us on our courses, it really is suitable and fun for everyone.

On the charcuterie course you will have a fun and informative day learning how to make delicious bacon, pancetta, biltong, beef jerky, fresh sausages and salami. As well as learning how to cure a whole muscle joint, which will produce Coppa or Bresaola.

You will take home the sausages and bacon you have made, as well as your very own salami to cure at home. You will also be given a collection of recipes to get you started on your curing and smoking adventure. Curing meat is one of the finest things you can do for your taste buds!

The course will take you through:

The different breeds of pigs, and the importance of quality meat selection.
Which cuts of meat are best used for curing.
Curing ingredients, and where to source them.
A range of techniques, including dry curing, cold smoking and air-drying.
You will also be shown how to build a simple cold smoker for under £100 so you can smoke all your meaty and fishy delights at home. We will also show you how to hot smoke salmon with a wok!

The next two courses are: 28 October and 18 November 2017. Courses cost £175 and run from 9.45-4pm. All course attendees will enjoy a breakfast and informal lunch as part of the cost. See the website for details.

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sarah juggins