PYNE’S OF SOMERSET RECIPES AUGUST 2017
Of all the domesticated animals the pig must have had the greatest influence on British regional cookery. Just think how many
traditional products, from faggots to lardy cake, are derived from it.
And there’s barely a corner of the country which doesn’t boast some pork-based speciality, from delicious hog’s pudding (the best made
with the addition of pearl barley) from South Devon right across to stuffed chine of pork in Lincolnshire.
So many of these were almost wiped out when supermarkets rose to become the dominant force in food retailing but the regional food
revival of the last 30 years has brought them back from the brink and introduced them to a whole new audience.
But there are still millions of shoppers who are unaware of many of the older pork cuts, such as the chine, which were once so popular.
The chine comes from the upper part of the pig’s neck between the shoulder blades and offers meat that is particularly tender and
The Lincolnshire version is first cured then deeply scored and has masses of chopped parsley (and sometimes thyme, lettuce and even
raspberry leaves) stuffed into the cracks, then is simmered and sliced when cold to give meat with alternative green and pink stripes.
Something, perhaps, for us to consider adding to our own deli range one day but meanwhile here are three ways of bringing out the very
best of a much-neglected cut
RECIPES OF THE MONTH
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