Porky Pig

When I was young I thought pork was this tough, unfriendly thing that we had because my father liked it. I found it often tasteless and boring, except the crackling, and I would much rather beef or lamb. What I did not realise was this was a reflection of fast bred, badly looked after animals than it was of the meat in general.

In recent years I have managed to find sources that have wonderful free ranging animals, all bright and perky, different breeds with different subtleties, tender, luxurious - now it is one of my favourite meats. All hale the little piggy!

So, here are some recipes and suggestions that do it honour!