Best Packed Lunch EVER!

We always love to hear how our pork is enjoyed. This is my favourite story so far...  

Brides to be, Bets and Eleri purchased a large leg joint, roasted it to perfection, cooled it, sliced it and took it on their mammoth journey to Gretna Green (from South Wales) in a vintage Camper van! The sliced pork fed the wedding party for the entire journey. 

Ty Siriol Pulled Pork with Kale and Apple Straw

Another delicious recipe from our friends at Marmalade Cookery School

                                   

Tah dah!!! Here's one we made earlier... (well Marmalade did!)

Fresh Shoulders and Belly Joints are available weekly, check out www.tysiriolpork.co.uk  to find your closest Farmers Market to collect yours.  Call us to place an order ahead of the market 01792 882676. 

Apple & bacon Stuffed Pork Chops

Yum! Apple & Bacon Stuffed Pork Chops

This recipe will be available with every Pork pack collected/ delivered 8th Feb

Perfect for Valentines Day! ;) 


Another great recipe to accompany our monthly pork packs by:
http://www.marmaladecookeryschool.co.uk

We love working with the guys are Marmalade! and we are particularly excited about some of the ideas they have for our Pork this year... more to follow on that soon!  

Place your order for a Pork pack and this recipe at http://www.tysiriolpork.co.uk/monthly_pork_packs.html 

Sausages...

I wonder when we'll tire of eating these?? 

You can't beat a bacon sarnie on a cold autumn morning!

Brrrr 

It was cold outside at 6.45 this morning! 

But it was worth going out in the cold to see the sunrise. 

Once we had fed the horses, changed their rugs and fed the pigs. It was time for us to have breakfast! 

Bacon Sarnies were top of the list this morning! 

You can't beat a good home cured bit of bacon! 

Ding dong, it's Ty Siriol calling!

Delivery Service 

We wondered if we could make our offer even better and thought it would be a good idea to   offer a delivery service. (Also, we're trying to keep those food miles down so it's better for us to  make one journey to various places rather than everyone travelling to us individually.)     

We thought we would start off by offering delivering within a 10 mile radius for a small fee of £2.50 delivering between 6-9pm. 

I think every customer that we delivered to on Friday thought the £2.50 was worth every penny for simply not having to travel out in that awful weather! 

Sausages

It's British Sausage Week this week! Ours are Welsh does that count? 

We keep our traditional pork sausages very simple by using just the basic (and best) ingredients! 

Here's what goes in to our sausages... Home reared Pedigree Welsh Pork, rusk, water and seasoning. 

The sausages are then handmade and packed by us. 

www.tysiriolpork.co.uk

Eating Seasonally

How hard would it be to eat seasonally for a year...?

What would the health benefits be?

What would it mean to our local producers? 


These are some of many questions I've been asking myself recently. I'm considering trying to eat and feed my family with only what is fresh or available locally and monitor the benefits. Will it be hard work? what will the benefits be? I stumbled upon a Sophie Dahl book recently and it inspired me seriously consider just that!

We started the process by the children and I gathering blackberries from our smallholding for the past few weeks. We have made pots and pots of blackberry jam and this past weekend we attempted our first 'Blackberry Syrup' which we've been using as an alternative to squash (it was delicious). 

So now I want to try more...

For years we have had Rosehips growning in the the garden and fields and I've never known what to do with them. I'm ashamed to admit I didn't even know they were edible! After speaking with my 80 year old aunt (Aunt Peg) she advised me that I could also make syrup out of the Rosehips and that she and my Father drank the syrup as children when thier parents couldn't buy squash. She also told me that you have to wait until the first frost before you harvest them. Apparently that is when they are at thier best. She's got 50 years more experience than me so I'll take her advice. That's next on the list to try so I'll post how we got on.