Pig's Fry

noonesperfect

I'm not sure if this is the right place to post this, but I thought it made interesting reading as it's basically what OS is all about.

My late Mother adored "pig's fry" so I googled it and this is what I got.....

http://www.bbc.co.uk/lincolnshire/content/articles/2006/01/11/jane_stanley_feature.shtml


Maybe I'm sad, but I think it's interesting.

thriftlady_2

noonesperfect wrote: »

Maybe I'm sad, but I think it's interesting.

Me too;) thanks for that.

mary43

I seem to remember my Mum telling me that grans next door neighbour always had a pig and it got shared out around the village -no-one was missed out and nothing wasted.
Just goes to show -recycling is nothing knew really is it

Interesting article.............thanks:j

balmaiden

Thanks for that. I know that they say nostalgia isn't what it used to be but, wouldnt it be nice to live the "old" way. I seem to remember pigs fry minced, and covered with membrane to make faggots.

Desperate_Housewife_2-2

'owt b'aht squeak' !

THIRZAH

My mother loved pigs fry. My grandparents used to keep pigs and during the war were allowed to have a pig killed a couple of times a year. They would cure some meat for bacon and ham and share some among family and friends.

When freezers started becoming popular in the 1960s they started having a pig killed for their own use again. My grandfather would take the pig to the slaughterhouse and pick it up a couple of hours later. The people at the slaughterhouse would shave the carcass, remove the teeth and cut it in half.We would usually have half and my grandparents had the other half,

I can remember coming home from school to find my parents cutting up half a pig on the kitchen table.My grandmother didn't like offal so we got that and the first night we would always have pigs fry.My mother made brawn from the head and my father's sister would have the trotters as nobody else liked them.My grandmother would render down all the spare fat to make lard-she loved the crispy bits of meat that were left after that-a kind of pork scratching I suppose.

csarina

Oh boy did that article bring back memories. We used to keep 2 pigs in sty's in the barn, they were fed on anyhing and everything, except spud peelings and the occasional brussel top which went to the chickens.

When the pigs were slaughtered, one was split in half, and exchanged for beef with my uncle, the rest was salted or smoked, we made brawn, the chaps and ears were roasted and some of it including the fillet we had for supper. We had our main meal in the evening except on Sunday when we ate at lunchtime.

Hams were smoked in the chimney, and part of the side was put down for bacon/gammon in a salting tray in the pantry.

The liver we had sliced and cooked with sausages, made from our own pork. The sausage was made from 75% minced pork and 25% what my grandmother called bread meal and we had a machine which pushed the mix into the intestines of the pig, which was washed and cleaned to use as casing for the sausage............those sausages were so succulent, it makes my mouth water just thinking about them!!!!!!!!!!!!!!! Grandma also made chitterlings, which I believe were also pigs intestines cooked.

Nothing was wasted, apart from the teeth, which were vicious......any bones were made into stock.

Breakfast in our house you went into the pantry and used a knife to slice a piece of bacon (as big as you wanted) a couple of sausages from the meat safe and a couple of eggs from the bowl on the shelf..............cooked in a huge cast iron frying pan on the Rayburn...........I never needed anything to eat until lunch time...........

Roast pork for Sunday lunch a huge piece of pork, the skin scored rubbed with salt was put in the Aga before we went to Chapel, roasties put round the joint when we got back, and some of the fat poured off.............after the meat was taken out of the tin, it stood for about 20 minutes, the fat poured into a bowl........lovely dripping for toast or bread and dripping with salt sprinkled on.........................gravy made in the tin..........plates full of roast pork, apple sauce sage and onion stuffing roast spuds and what ever veg was in season in the garden. We never had pork if there was not an R in the month, so May to the beginning of September it was lamb or the occasional chicken that fell foul to get its neck wrung..........................

balmaiden

What a fantastic post, csarina. Toast and dripping yum yum. Couldn't eat it now, my poor old tummy would rebel big time, but how I loved it as a child.