CREDITON Pig Club members met for their September meeting and were treated by Ruth Beckley (of Ruth’s Real Food) to a session on curing and smoking pork which saw everyone go away with some goodies!

Anne Stobart of Sustainable Crediton explains: “During our meeting we talked about the Oxford Sandy and Black pigs which have been reared in 2016 and how well they are doing with two smallholders near Shobrooke.

“Some members of the Pig Club have been visiting the pigs who enjoy fallen apples and other leftover vegetable produce (thanks to Morrisons Supermarket for their support).

“Altogether there are 14 pig sharers who have committed to half or quarter shares and they have been paying a monthly sum through Sustainable Crediton since April this year. Everyone now has the job of deciding on size of joints and other pieces of pork that they want to receive in their share.

“Butchery arrangements have been made with the local Crediton butcher, A J Cox, where the fresh pork will be collected this month and taken home straight away for freezing.

“At our meeting Ruth provided instructions on the curing of pork and showed us how to measure out a dry curing mix of salts based on a weight of belly pork or loin, flavoured with spices such as bay, juniper berries, rosemary etc. This is rubbed in each day for up to five days and excess liquid poured off each day.

“After a wash and pat dry, the pork can be eaten or kept in the fridge for some time, though another possibility is smoking for even more flavour. We discussed a variety of flavourings and cuts that can be used, and looked at ways to arrange both cold and hot smoking of cured pork.

“Another meeting is planned for Crediton Pig Club members with a specialist sausage-making day on Saturday, October 29 when Tim Harris, the Devon Chef, will be showing us how to use our own pork to make sausages.

“Those members who do not want to make their own sausages will still be able to have them produced at A J Cox butchers using meat from our pigs.

“The next open Crediton Pig Club meeting, with a brief AGM session, will be held at Ashton’s Coffee Lounge, 9 Market Street, Crediton, at 7pm on Monday, November 14.

“Do come along and join us to hear how things have gone in 2016 and especially if you are interested in joining the Crediton Pig Club for 2017. We welcome new smallholders and additional pig sharers.”