My pig story was shown on RTE's Ear to the Ground this week.
There was a bit of interest in the pigs from the media; understandable when the word 'testicle' finds its way on a press release, of course. That part was just fun, but even without the silly bits, people are always keen to hear pig stories.
I'm interested to know your thoughts about the piece. Was it too much? Why? Or was it not enough? Would it turn you off blood pudding for life? Or even pig meat?
How much should we know about where our food comes from?
Morning Ella, the story was bit too much for me I'm afraid. I know its probably a bit hypocritical as I have one of my Gloucester Old spots going to the butchers as we speak but I do try not to think of the food on my plate as poor Houdini who was running around my field. My children however loved it and they have no problem with their animals, who they name and look after, becoming their dinner and still refer to the food on their plate by name. Not sure where they got this barbaric streak but def not from their mother,
ReplyDeleteOh I thought it was fine. The only bit of all that which I thought might have been over the top was the tasting of the pudding with the raw blood, before being cooked, it has not turned me off pudding however. Other that that is was good to see that all the pig can be used but may not be to everyones taste judging by the faces:) Well done on it.
ReplyDeleteI thought it was brave and honest and that there should be more of this kind of candour when talking about meat on the telly. Given that we jumped straight from pigs lazing in the garden to butchered carcasses in the kitchen, I think there's a lot more that could have been said about the in-between processes, but that's not a criticism.
ReplyDeleteAs a meat eater and a particular fan of black pudding I enjoyed the opportunity to see it being made.
Great TV, well done.
I thought It was perfect, and agree with Beer Nut.
ReplyDeleteI'd love to see a whole series about where our food comes from. I know the BBC and CH4 have done similar programmes so I think Irish audiences are ready for it.
The first episode of ettg was an improvement on previous series. It feels more relaxed, optimistic, and jumps around from story to story nicely.A bit like BBC's Countryfile, which is a good thing!
I enjoyed your programme and envied you tasting your own home made black pudding. I think more of this style of program should be shown although was sorry to see that a French chef was needed to show us how to cook offal.
ReplyDeleteMy mother regularly used to stuff beef hearts and boiled cows Tongue was also a staple of my youth.
Have our rural ways been lost forever?
Thanks for the feedback!
ReplyDelete@jo I understand; I think a few people found the tasting blood pudding scene too much! It is very healthy that your kids are like that about food.
@ medwardsmurphy thanks. Ed always tastes the blood pudding before it's cooked and as long as you have faith in where the animal came from, it's similar to eating rare or blue steak, or sushi. But I understand the aversion to blood - it's an instinctive thing!
@beernut thank you. I'm not sure how ready the audience is for slaughtering, but it's a part of the food chain that I'm interested in as it's the reality if you're a carnivore.
@simonkenny - great you enjoyed. Not sure how similar we can be to BBC as their budget is about 1,000th more than ours, but we try to be different!
@fiona - thank you. Fred the French chef was so intrigued and over excited that a Dublin girl was roasting a pig's head, that he came along! The traditions in France and Ireland are similiar when it comes to offal.
It was offaly good ;-) (sorry, I just had to say it)
ReplyDeleteI was delighted to see you showing us what to do with all the "bits" of your pig. I have kept backyard pigs for a few years now after growing more concerned about intensively reared pigs. I keep a few Mangalitza pigs as they are able to cope with the Irish Winters and Summers and they stay out all year even when farrowing. The pork is much fattier but it tastes amazing. I had two of the gang slaughtered yesterday and I'm making boudin noirs today and butchering the rest at home on Monday. I am passionate about using every bit of the pig, I think people should be more concerned about the welfare of intensively reared pigs and imported pig/pork products. Thanks for sharing with us your pig tales.
ReplyDeleteMorag Newman
Thanks for your comments Morag - Mangalitza!! How brilliant, I think they are a fantastic breed. My Old Spots were very fatty and while I'm all for fat, next time I may look for an ever so slightly leaner breed. But I agree - it's the fat that gives the taste and without it, the meat is just too dry. Do you have a blog with photos? Would love to see.
ReplyDeleteThe image of the bowls of blood kept popping into my head for days ....and every time I thought of it I vomited. Thanks :)
ReplyDeleteAnonymous, I'm sorry to hear this - the last thing I would have wanted was for anyone to vomit on seeing the visuals. I understand if you found it difficult.
ReplyDelete