Other Products
Hogs Pudding
Very much a West Country product, we are often asked what it is, and how it is best enjoyed. It has been produced by butchers and farmers’ wives for many generations and there are probably as many recipes as there are those who make it . 'Ogs pudding (the "h" is silent) used to be made with pork trimmings and pigs offal, and as such it was very heavily seasoned, and in some cases not rationed during the war.
However today in line with modern tastes and demand we only use prime cuts of the finest British pork, and no additives or preservatives what so ever - just our own recipe of rusk, herbs and spices.
The mix is then filled into natural ox casings. We use "liners" to give straight puddings or "runners" for rings. The Cornish like the puddings straight - our customers in Devon like them with a curve or in rings. At this stage the puddings are raw like most sausage, however we then boil them in large ham boilers, then cool and dry them on racks.
The Hogs Pudding is now the same colour as cooked pork, whitish grey, and technically ready to eat. However we always recommend cooking again prior to serving.
Very much a West Country product, we are often asked what it is, and how it is best enjoyed. It has been produced by butchers and farmers’ wives for many generations and there are probably as many recipes as there are those who make it . 'Ogs pudding (the "h" is silent) used to be made with pork trimmings and pigs offal, and as such it was very heavily seasoned, and in some cases not rationed during the war.
However today in line with modern tastes and demand we only use prime cuts of the finest British pork, and no additives or preservatives what so ever - just our own recipe of rusk, herbs and spices.
The mix is then filled into natural ox casings. We use "liners" to give straight puddings or "runners" for rings. The Cornish like the puddings straight - our customers in Devon like them with a curve or in rings. At this stage the puddings are raw like most sausage, however we then boil them in large ham boilers, then cool and dry them on racks.
The Hogs Pudding is now the same colour as cooked pork, whitish grey, and technically ready to eat. However we always recommend cooking again prior to serving.
Burgers
We have been making burgers for many years, but we continue to learn! There is no such thing as a burger that will fit all occasions, tastes vary and so does cooking equipment. The most popular burgers are made from beef, but we also make pork burgers and lamb burgers.
Before we sell burgers we are keen to know what cooking equipment is going to be used. Cooking quality burgers needs the same attention to detail as cooking steak, the key is searing heat to seal the juices in, and then not to fiddle with them! A gas fired BBQ will cook entirely differently to an impact grill such as a George Forman grill, or a flat plate griddle. We would recommend different specification of burger for different equipment.
Some of our principles remain the same. We only use 21 day matured beef trim from selected grass fed local cattle specifically reared for their eating quality such as The South Devon. We use an 85% visual lean to ensure succulence and full taste, but to minimise excessive fat. Our recommendation on seasoning is to use just salt and cracked black pepper, with maybe diced onion.
We have been making burgers for many years, but we continue to learn! There is no such thing as a burger that will fit all occasions, tastes vary and so does cooking equipment. The most popular burgers are made from beef, but we also make pork burgers and lamb burgers.
Before we sell burgers we are keen to know what cooking equipment is going to be used. Cooking quality burgers needs the same attention to detail as cooking steak, the key is searing heat to seal the juices in, and then not to fiddle with them! A gas fired BBQ will cook entirely differently to an impact grill such as a George Forman grill, or a flat plate griddle. We would recommend different specification of burger for different equipment.
Some of our principles remain the same. We only use 21 day matured beef trim from selected grass fed local cattle specifically reared for their eating quality such as The South Devon. We use an 85% visual lean to ensure succulence and full taste, but to minimise excessive fat. Our recommendation on seasoning is to use just salt and cracked black pepper, with maybe diced onion.
Faggots
Faggots are ready to eat having already been cooked, but we do recommend that they are heated up to serve in the oven. A perfect serving suggestion is faggots, onion gravy, mashed potatoes, and seasonal vegetables.
We make them with pigs liver, selected cuts of local pork, and pin head rusk, seasoned with pepper to give a full flavour.
Faggots are sometimes called Savoury Ducks this is a generic term used by butchers over past years. This term causes trading standards the same problem as Fairy Cakes, in other words there is as much duck in our faggots as there are fairies in the average fairy cake!
Faggots are ready to eat having already been cooked, but we do recommend that they are heated up to serve in the oven. A perfect serving suggestion is faggots, onion gravy, mashed potatoes, and seasonal vegetables.
We make them with pigs liver, selected cuts of local pork, and pin head rusk, seasoned with pepper to give a full flavour.
Faggots are sometimes called Savoury Ducks this is a generic term used by butchers over past years. This term causes trading standards the same problem as Fairy Cakes, in other words there is as much duck in our faggots as there are fairies in the average fairy cake!
Ham
Our ham is made with no added water, but is still moist and full tasting, perfect for ham sandwiches, or ham, egg and chips. We only use West Country Pork from British Quality Assured Pork Farms and ensure that we closely monitor the cooking times to prevent loss of succulence and flavour.
Our ham is made with no added water, but is still moist and full tasting, perfect for ham sandwiches, or ham, egg and chips. We only use West Country Pork from British Quality Assured Pork Farms and ensure that we closely monitor the cooking times to prevent loss of succulence and flavour.
