Wow, we're hooked:
today I made our second homegrown pork meal: a rolled roast from the shoulder and it was stunning!
It didn't look too great while I was dressing it, but by the time it got to the table it had improved in looks.
I had minced up an apple, an onion and some parsley with about 2 tbs of Avocado oil and covered the inside of the roast with it before rolling and trussing it up. It created some beautifully complex juices and kept the roast moist!
Served with mashed potatoes, roasted carrots and brussel sprouts and homemade Sauerkraut it was a truly delicious meal.
Next season we will have to get a couple of piglets again and raise them just for the freezer. And make sure they are just fed on grass, scraps and milk!
Next month we'll cook up the larger one of these two roasts and invite the neighbours who had contributed some of their food scraps.
Oh, and the kids loved it too!
Everyone's full, sated but not yucky feeling now.
Off now to see the amazing Louis Baker and his friends at The Royal in Featherston,