Sunday, 27 February 2011

Brawn before brains

We've made the brawn, but we're a bit porked out at the moment (we  had roast pork yesterday, pork with hoisin sauce this evening, and we've having leftover sausage tomorrow).  So, we've packed it and we're going to freeze it for later.

We've also made pork stock with the bones (roasted the bones first),  we had so much stuff for stock that we had to use the pressure canner as a pressure cooker.

Ham is still sitting in the fridge in its Wiltshire cure; bacon still dry curing in the fridge as well. 

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