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. 

Roast Pork with Crackling

Roast Pork Joint with cracking crackling! 

All Ty Siriol Pork Joints will have the bone in. We believe this really adds to the flavour when cooking. If cooked well, the succulent meat will simply fall off the bone. To achieve great crackling I've listed the following instructions. This is what I follow... think it originated from good ol' Delia with a few tweaks from us, we've done it a few times now ;)  

* Pre-heat the oven to gas mark 8, 450°F (230°C). 

* Making sure the surface of the skin is very dry, rub in a small amount of olive oil and sprinkle sea salt (optional) we don't most of the time. 

* Roast for 25 minutes, then lower the temperature to gas mark 5, 375°F (190°C) allow 35 minutes per lb (450 g). 

All our cuts of meat have the weights on the labels, so no need to get the kitchen scales out! 

* Don't baste the pork, the crackling won't crisp if you do! 

* Allow to relax in a warm place for 20 minutes before carving (that's the pork not you and try your hardest not to pick at the meat while you are waiting!)

We think you can't beat this roast as a Sunday lunch! 

www.tysiriolpork.co.uk

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?? 

Ty Siriol Honey roasted Pork Spare Ribs on spiced Pumpkin Mash from Marmalade Cookery School

We love working with the fabulous Tatiana of Marmalade Cookery School. 

Here's November's recipe for Ty Siriol Honey roasted Pork Spare Ribs on spiced Pumpkin Mash! 

Ty Siriol Honey roasted Pork Spare Ribs on spiced Pumpkin Mash

Check out the cookery classes available in Swansea with Marmalade Cookery School.

http://www.marmaladecookeryschool.co.uk/cookery-classes/

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

Pedigree Welsh Pigs Feeding

These are two of our Pedigree Welsh gilts eating at the ad-lib feeder. By having these feeders the pigs are never without food and can eat whenever they are hungry. This also helps the smaller pigs in the group to get the food they need without being pushed out by the more dominant ones.

Pork Recipe for July

For all you lovely customers coming to collect your Pork on Thursday 12th of July, we'll have another Pork recipe card waiting for you.

This months pork recipe, supplied by www.marmaladecookeryschool.co.uk will be for Piri Piri Belly Pork... YUMMY!

We asked Tatiana (from Marmalade) to design a recipe for use on the BBQ, thinking it would be July... ahem... well, good job it works just as well in the oven too!