The second two piggies went to slaughterhouse in mid October and our neighbour and excellent butcher Boniface cut and wrapped them for us. We have locally raised pork for sale!!! And of course, we have lots of it on the menu in the cafe.
Here I am experimenting with the creation of a gigantic sausage as per instruction from Micheal Stadtlander's butcher. Was unable to find the proper casing so improvised with a Irish linen table serviette from Tom's blessed mother (may she rest in peace). It worked quite well once I figured out how to lace it up, then put it inside two mesh onion bags and wrapped it securely with elastics. Then I simmered it for two and a half hours.
A close up of the sausage,
A close up of the sausage,
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