Skip to content

Posts tagged ‘pork’

Ibérico Ham School – Day 2

On the second day of jamón ibérico school we visit an organic pig farm and see the jamón being produced.

My Food Odyssey

We returned to La Posada the following morning for an enormous breakfast, full of Lucy’s homemade Andalucían delights, before setting off with Angel to an organic pig farm nearby. The farm is set in a huge oak forest (known as a “dehesa”) and has goats, ducks, geese and chickens as well as over one hundred black Iberian pigs.

View original post 684 more words

Ibérico Ham School – Day 1

A two-day course at an Ibérico ham school was one of the highlights of our European food tour. In part one, we tour the Jamón Ibérico Museum in Aracena (Huelva province), get a lesson on carving jamón correctly and eat a delicious traditional Spanish meal featuring Ibérico pork.

My Food Odyssey

Sometimes things work out much better than you’d hoped. Having driven for miles through areas of both Portugal and Spain that are home to the famous black Iberian pig, I wondered if we would ever get a glimpse of these wonderful animals. I’ve dreamed of someday owning an Iberian pig farm in Andalucía and really wanted to experience them in their natural habitat. Alas, they proved elusive.

View original post 902 more words

Smoking

“You can’t make everything,” Arūnas tells me when I call him in tears, upset that I’ve damaged the surface of one of my non-stick pans trying to make soap. “But I WANT to!” I cry. “I want real soap and it’s too expensive to buy. Why is it so hard to make?” Read more

Food Word of the Day: Pettitoes

Somehow the word pettitoes feels more genial and appealing than the much-maligned alternative, trotter. Read more

Lithuanian Koldūnai | Meat Dumplings [Recipe]

They say that the way to a man’s heart is through his stomach. In my case, this was particularly true. In the early days of our relationship I remember plying my man with rich stews of lamb shanks in red wine sauce served with super-creamy mashed potato, mixed seafood platters served on a lazy Susan with a big bowl of chips and a selection of dipping sauces set in the middle and regular full Irish breakfasts. He still jokes about how he could hear the “chitzzz” of a fresh beer being opened as soon as he set an empty bottle down on the table. Read more

Project: Pig

Fair warning: This post contains descriptions and images of animal butchery that some readers may find offensive. Reader discretion is advised.

Meat. It’s delicious. I love it. I don’t, however, love how much of the world’s meat is managed. Anyone who has seen such programmes as “Food Inc.” will understand the impact that intensive farming of animals for meat has on the lives of the animals, the quality of the meat produced and on the environment. This is not the kind of meat I want to eat. Read more

Ibérico Ham School – Day 2

We returned to La Posada the following morning for an enormous breakfast, full of Lucy’s homemade Andalucían delights, before setting off with Angel to an organic pig farm nearby. The farm is set in a huge oak forest (known as a “dehesa”) and has goats, ducks, geese and chickens as well as over one hundred black Iberian pigs. Read more

Ibérico Ham School – Day 1

Sometimes things work out much better than you’d hoped. Having driven for miles through areas of both Portugal and Spain that are home to the famous black Iberian pig, I wondered if we would ever get a glimpse of these wonderful animals. I’ve dreamed of someday owning an Iberian pig farm in Andalucía and really wanted to experience them in their natural habitat. Alas, they proved elusive. Read more

A hankering for greens

Why is it you never realise how much you like something until you can’t have it? While on holidays in Lithuania recently I found myself longing for green vegetables. Read more

Rainy days and Sundays

Yesterday being such a glorious day we decided to take a trip out to Howth for a spot of lunch and a mooch around the market. We had a delicious lunch of fish and chips from Beshoff’s – full works for hubbie (cod, chips and mushy peas) and the “low-calorie” option for me (hake in light batter with a handful of chips and a side salad with gorgeous basil dressing). Read more