We are making an effort to reduce the amount of meat we serve. We would rather explore the myriad tastes and textures the plant kingdom offers. That said, we love meat - buying it, chatting about it, cooking it and of course eating it. So when we do buy meat, we will buy the absolute best we can and serve a relatively small amount of it.
This is a pork belly from @naththebutcher.
It is a crossbreed native pig, which has been pannaged (it isn't fed, rather it forages for itself on acorns in the New Forest). The meat is dry-aged for three weeks by the butchers, which darkens and tenderises the meat and means it smells almost like charcuterie, which in a way it almost is. We will cook it very slowly and serve it with a sauce of damsons.
Less meat, but better meat
#blanchandshock #pork #pannage #dryageing #newforest