Pork and Pearl matters

If you’re a regular visitor to Garybuie’s blog, then you’re probably wondering what on earth happened to the pork? Was it ‘hambushed’ ? Nothing so sinister thankfully. In fact I’d virtually got to the point of publishing the whole story of our porky pursuits when suddenly BINK!… the whole thing apart from the last sentence was gone! I have no idea what on earth I did but seemingly it’s lost forever. Unfortunately for any avid readers (!)out there, the day after the disappearance we went away for a couple of days to celebrate our pearl wedding anniversary so I haven’t had the chance to rewrite the tale until now. I hope it’s worth the wait!

Results of a long day

Results of a long day

The actual butchering day was a long one as usual. It’s quite daunting looking at those carcasses and realising how much work lies ahead. I’m sure that a qualified butcher wouldn’t bat an eye, but as with most things we undertake, it’s a case of slowly but surely as we consult various diagrams/written instructions and call on our limited previous experience! It took us most of the day but we were pleased with the results and all freezable cuts were in the freezer, the leg joints were in the brine and the bellies, hocks and one boned loin were in the dry cure. After handling meat all day, the last thing we fancied was eating any! So instead we went into Portree for a drink – to toast the pigs of course – followed by a fish supper overlooking the harbour.

Sausages galore!

Sausages galore!

The following day was less daunting as it was sausage-making day which we both enjoy! We make two types, one with herbs and the other just with salt and pepper, both recipes coming from Hugh Fearnley-Whittingstall’s ‘River Cottage Cook Book’. It’s a great way to use up herbs from the polytunnel before they die back. We use natural hog casings for our regular sausages, (www.weschenfelder.co.uk),  and beef runners for chorizo sausage which we’ve made for the last couple of years. This year I’ve managed to source some authentic smoked paprika at www.spiceworld.uk.com and I must say if the end result tastes as good as the raw ingredients smelled, we’re in for a real treat!

Chorizo in the breeze!

Chorizo in the breeze!

Pizza was the answer that evening for our over- stimulated meat sensors! So apart from the pork which is currently curing, that’s the end of this year’s piggy products. We enjoy having pigs here at Garybuie very much and try our best to give them a happy and comfortable life while they’re with us. We appreciate their company, but we also appreciate the food which they provide, from the traditional meat cuts down to the offal, trotters and brawn from the head. Just like cooking  potatoes pulled straight from the garden, or peas from the pod, eating meat which we’ve reared ourselves is a very rewarding – and tasty! – experience and especially good to share with family and friends.

After all the hard work it was really nice to get away for our 30th anniversary. We went to Gairloch on the west coast of the mainland, which we haven’t visited since before we moved to Skye. We stayed in a pub there – The Old Inn – which was very nice and their food is delicious. The weather was sunshine and showers, thankfully the sunshine  predominating.  We had some varied walks both inland and on the shore with a dash of archaeology thrown in! With the weather being changeable, the scenery was wonderful, the  constantly shifting light adding to the atmosphere. Very relaxing! 

Remains of a round house on the Sand archaeology trail near Gairloch

Remains of a round house on the Sand archaeology trail near Gairloch

 

Dramatic skies

Dramatic skies

Beach at Gairloch

Beach at Gairloch

Rainbow in the Torridans

Rainbow in the Torridans

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3 Responses to “Pork and Pearl matters”

  1. Dorinha Says:

    Happy anniversary!

    Lovely photos.
    D.

  2. Jennifer MacRae Says:

    Happy Anniversary to you both.

    Your banquet of meat looks super!

  3. garybuie01 Says:

    Thanks to you both for your good wishes. Hopefully we’ll manage to change pearls into diamonds in another 30 years!

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