Gloucester Old Spot

[Aperitif]

Balls off the rack now and in the top oven. Apple sauce spot on. Butternut squash going in top oven.

Clear off - we're having fun here.

 

[vernon]

Balls off the rack now and in the top oven. Apple sauce spot on. Butternut squash going in top oven.

 

[srw]

Balls off the rack now and in the top oven. Apple sauce spot on. Butternut squash going in top oven.

Flay the skin off the pork, salt it, and whack the heat up for the last 15 minutes while the meat is resting.

Eat the scratchings with your post-prandial pint.

 

[Cycling Naturalist]

Flay the skin off the pork, salt it, and whack the heat up for the last 15 minutes while the meat is resting.

Eat the scratchings with your post-prandial pint.

I've tried this. You lose depth of flavour if you remove the skin. I'm whacking the heat up at the moment, but I'll rest it with the skin on.

 

[TVC]

Gloucester old spot is vastly over rated, just a pseudo rare breed. Wire Haired Tissingtons are where the real flavour is.

Just my opinion.

 

[theclaud]

Gloucester old spot is vastly over rated, just a pseudo rare breed. Wire Haired Tissingtons are where the real flavour is.

Just my opinion.

Those are certainly rare.

 

[threebikesmcginty]

I'm having roast Dodo for tea.

 

[IDMark2]

What could be simpler?

Me! Me! Me!
Sorry..gone again..carry on...

 

[srw]

Those are certainly rare.

I prefer my pork well done.

 

[threebikesmcginty]

I've tried this. You lose depth of flavour if you remove the skin. I'm whacking the heat up at the moment, but I'll rest it with the skin on.

Don't forget to whack off when you've finished.

 

[srw]

I've tried this. You lose depth of flavour if you remove the skin. I'm whacking the heat up at the moment, but I'll rest it with the skin on.

I'd believe that of the fat, but not of the skin. If your pork is properly fatty there'll be enough fat on the beast to leave a good coating on the meat while you crisp up the crackling.

 

[Cycling Naturalist]

I'd believe that of the fat, but not of the skin. If your pork is properly fatty there'll be enough fat on the beast to leave a good coating on the meat while you crisp up the crackling.

Good point. However I've managed to get it so that the crackling is really crisp and the fat has been blasted out.

 

[PeteXXX]

A friend of a friend got a breeding pair of Gloucester Old Spots for a wedding present (he's a farmer, by the way)
The marriage ended but the pigs keep on breeding. I get a portion for a few quid every now and then....

 

[TVC]

The marriage ended but the pigs keep on breeding. I get a portion for a few quid every now and then....

Paging @Fnaar

 

[TVC]

Those are certainly rare.

So rare that they haven't even made it on to the internet.