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What’s new for Easter?

By sarah juggins In: COURSES | NEWS | PIGS | April 3, 2017 No Comments

Out and about in April

We always love coming along to Creake Abbey Farmers’ Market with its plethora of stalls and committed, hard-working local producers but there is something extra special about this time of year.

It might be the calves and lambs that you see gambolling around the pastures that lie adjacent to the Cafe; it might be the sun shining as visitors wander around the market stalls; it could be the sense that summer is just around the corner.

Whatever it is, Creake Abbey is a place where it is definitely worth spending a few hours just taking in the sights, smells, sounds and tastes.

This month’s Creake Abbey Farmers’ Market takes place on Saturday 1 April, 9.30am-1.30pm. See you there.

Ely Food and Drink Festival

Our second food-lovers market of the month is taking place over two days at the end of the month in front of the magnificent cathedral at Ely. The Food and Drink Festival is a two-day smorgasbord of food, drink and other products, featuring more than 75 artisan producers from East Anglia.
Besides visiting our stall and chatting with us, there is an amazing Street Food Scene, comprising a range of culinary delights, a beer tent, a cocktail bar and some easy listening live music to enjoy.

There is also a Cookery Theatre, with internationally renowned chef Theo Randall and current MasterChef’s winner Jane Devonshire who will be demonstrating a variety of dishes alongside a number of local chefs.

Visitors to this year’s event will be also able to visit the Kitchen Pantry on St Mary’s Green with a selection of goodies to help stock your pantry, some handy gadgets and beautiful kitchenware along with a seating area and some scrumptious light bites.

Ely Food and Drink Festival takes place on Sunday 30 April and Monday 1 May.

Check out our diary for further information about where we are popping up in the coming months.
Was Easter approaches, forget chocolate eggs, give the gift of Great British charcuterie!

Chocolate Easter eggs are so yesterday! How about giving some amazing Marsh Pig products as an alternative Easter gift… or use some of our range of tasty products to put together a Marsh Pig platter for a sharing starter over the Easter weekend with family and friends. (You can always have a chocolate-fest as dessert!)

A stylish addition to your menu

It is also the start of the asparagus season and there is nothing that looks more stylish and, importantly, tastes better than a piece of Coppa wrapped around a juicy, locally grown English asparagus spear. There are many ways to cook asparagus but I am all for simplicity – steam the asparagus, wrap the Coppa around the cooked asparagus and then pop it on the griddle for a few seconds until the Coppa is crispy. As a companion to a beautifully poached egg, you couldn’t really do better.

Keep on learning

Pig in a Day and the Curing and Smoking Courses that we offer here at Marsh Pig are a fabulous way to learn about and appreciate where your food comes from. You will also pick up some traditional skills in food preparation and cheffing that go back years. You can book onto a course for yourself, or buy it as a gift for a foodie friend or family member.


Our Pig in a Day course will see you working alongside a Master Butcher with 46 years experience and two established Award-winning Artisan Charcutiers. Among the many skills you will learn are: how to butcher the carcass of a free-range pig; the art of curing; how to make British ham, pork rillettes pate, bacon, and chorizo and how to cure an air-dried ham.

You will also get a heap of recipe ideas and loads of goodies to take home.

Teaching traditional skills to people who are passionate about food is also the idea behind our Curing and Smoking courses. When we entered the artisan world of charcuterie making we were astounded at how secretive many producers were. The British pork industry is one of the best in the world but the number of British charcuterie makers is very small – our courses are designed to share the knowledge. We believe that as an industry we get stronger by having more experts, not by keeping the secrets to great charcuterie to ourselves.

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sarah juggins