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Another Offering!

Monday, December 21, 2009 at 01:04PM
Tags: casseroles, christmas dinner, christmas turkey, geese, new year dinner, ready cooked dishes, red ruby ribs, turkey
Filed in: Pipers Farm, Recipes, Christmas

We have had two 12 hour days over the weekend with the whole team working flat out!

It is genuinely a huge pleasure to work with people who are really great team players. It is at times like this that you sort out the men from the boys!

And putting together all of the orders conjures up visions of many happy festive gatherings and we hope that our meat will add hugely to the enjoyment of the occasion.

We are up to date with orders having worked a day ahead (allowing for a plan B if one was needed!).

It does mean that we can still take orders for Geese, Red Ruby Ribs of Beef, Ready Cooked Dishes and Ready to Cook Casseroles and The Simplest Christmas Turkey ever! (these have proved to be very popular)

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Christmas Ham

Thursday, November 5, 2009 at 12:17PM
Tags: christmas, christmas ham, farm ham, hams, turkey
Filed in: Ham, Saddleback Christmas,

We know Christmas wouldn't be Christmas without turkey but we also feel the same way about our ham. Quite frankly our sons - Ed and Will - would disown us if we didn't have ham in the house at some point during Christmas week!

They tell us that the thing they really like about it is that they can just go and cut a slice off whenever they feel like it. OK, lets face it the whole family do it even when we know weâ€™re completely full! So what makes our ham even more more-ish than the rest? Well our Saddleback pigs are a traditional breed and spend the summer months running around in local cider orchards. Like all our animals they are slow grown to natural maturity ensuring that their meat has a truly memorable taste.

We rear our pigs for 34 weeks to reach a weight of 100-110 kilos, by contrast an industrially reared animal can be reared in anything between 18 and 23 weeks. This is a typical example of modern genetics being pushed to the limit using a high-powered diet based on soya ... in the process, eating pleasure has been totally ignored!

In our opinion, artificially high growth rates means that meat from these animals simply doesn't have the proper texture. But it does have the capacity to retain water and this is exploited to produce apparently cheap ham which we believe is certainly not offering good value for money. Contrast this with our pigs where the meat is perfectly marbled. They are cured in a traditional salt solution, with a minimal amount of salt petre, before being air dried for two weeks. We cook them slowly until they have a wonderfully moist and melting texture and we think the difference in taste is phenomenal.

We can't provide a lock for your fridge to prevent ham raiding, but this year we are offering a free pot of our home-made honey with all our uncooked whole, half and quarter hams so that you can create a delicious glaze on the top of your ham! Just criss cross the top with a knife and pour on the glaze. Baste a couple of times during cooking.