On the evening of Thursday 20th January in minus temps Mrytle gave birth to her second litter of piglets! She has eight very healthy well spotted babies. She has had four gilts and four boars all very lively and confident little characters. After an initial shaky start due to temperatures that seemed to plumit the moment she started to farrow (typical) they are all well and settling into life in the nursery.
The piglets are all for sale as Monica is due to farrow on the 7th February - and she is looking extremely promising!
Gilts £55
Boars £50
Ready in 7 weeks (from 17th March 2011)
Monday, 31 January 2011
Saturday, 15 January 2011
PORK and CALVERDOS Casserole
We are now starting to experiment with reciepe ideas for our Gloucester Old Spot pork. Hopefully we will give you inspiration for the bits you wouldn't normal cook and maybe some new ideas for the cuts you already use!
PORK and CALVERDOS Casserole
2lbs diced pork shoulder
6 shallots finely chopped
2 medium white onions
2 garlic cloves finely chopped
Flour
Salt and Pepper
Mushrooms
4 Apples
White Wine
Calverdos
Chicken stock
Chop the onions, shallots and garlic and cook until soft in a casserole dish/pot (10mins)
Season the flour with salt and pepper and dust the diced pork with the seasoned flour.
Add the pork to the onions etc and brown.
Peel, core and chop the apples into large peices and add to the dish.
Add a pint of stock, a large glass of white wine and a good glug of calvados.
Cover with the lid and cook at 220 degrees for 30 minutes
Then turn the oven down to 150 degrees, cover with a double layer of foil and the lid and cook for a further 2hours.
Chop a good quantity of mushrooms add and cook for a final 30minutes.
Just before serving add a slug of cream
Serve with mashed potatoes and seasonal vegetables.
PORK and CALVERDOS Casserole
2lbs diced pork shoulder
6 shallots finely chopped
2 medium white onions
2 garlic cloves finely chopped
Flour
Salt and Pepper
Mushrooms
4 Apples
White Wine
Calverdos
Chicken stock
Chop the onions, shallots and garlic and cook until soft in a casserole dish/pot (10mins)
Season the flour with salt and pepper and dust the diced pork with the seasoned flour.
Add the pork to the onions etc and brown.
Peel, core and chop the apples into large peices and add to the dish.
Add a pint of stock, a large glass of white wine and a good glug of calvados.
Cover with the lid and cook at 220 degrees for 30 minutes
Then turn the oven down to 150 degrees, cover with a double layer of foil and the lid and cook for a further 2hours.
Chop a good quantity of mushrooms add and cook for a final 30minutes.
Just before serving add a slug of cream
Serve with mashed potatoes and seasonal vegetables.
Friday, 14 January 2011
New Year Sausage!
Happy New Year to all you 'Mr Willows' fans out there!
You'll be happy to hear that this month is not only the start of a 'new' year but also a NEW batch of Mr Willows sausages. Very exciting we know!!
After having such rave reviews from some of the places we supplied 'The White Lion @ Knighton', we ended up selling our sausages at a record rate and therefore had to turn away some of you lovely people away empty handed.
We are planning on making these variaties of sausages, if you think or would like to recommend any other fab flavors do let us know.
Perfect Pork
Pork Tomato
If you'd like to pre-order any sausages to make sure to get some feel free to email us your order to
rose_edge@yahoo.com
They are priced by weight:
£3.50/500g
£6.50/kg (approx 15 sauages)
Get your orders in quick before we sell out!!
You'll be happy to hear that this month is not only the start of a 'new' year but also a NEW batch of Mr Willows sausages. Very exciting we know!!
After having such rave reviews from some of the places we supplied 'The White Lion @ Knighton', we ended up selling our sausages at a record rate and therefore had to turn away some of you lovely people away empty handed.
We are planning on making these variaties of sausages, if you think or would like to recommend any other fab flavors do let us know.
Perfect Pork
Pork Tomato
If you'd like to pre-order any sausages to make sure to get some feel free to email us your order to
rose_edge@yahoo.com
They are priced by weight:
£3.50/500g
£6.50/kg (approx 15 sauages)
Get your orders in quick before we sell out!!
Mr Willows' Pop-up Resturant!?
A craze that has been hitting the London Streets in recent months is the new POP-UP culture. In these recession times it seems that people have been having a go at new avenues and atempting dreams of their own resturants. Welcome to the Pop-up resturant craze!!
Here are a few that are already up and running in the 'big Smoke'
http://www.timeout.com/london/restaurants/features/8001/London-s-underground-restaurants.html
Our 'Never Eat Wobbly Jelly' friend has been to the 'Savoy Truffle Club' and could not rave about it enough!
"Gav and Alison, were wonderful hosts and the food was to die for! The whole experience was so exciting, 2 days before being given an address and then turning up at someones home for dinner with a load of other like-minded people. Fabulous!"
As part of our New Years resolution we are considering having a go at a Mr Willows Pop-up resturant!! What do you all think? You'll get to taste some off our delicious home reared meats used in seasonal reciepes with locally sourced produce to accompany our wares. Then the best part if you like what you try you could always purchase some at the end of the evening (if we have any left that is!?) ;)
Just to give you a rough idea how a pop-up resturant works.
So if you think this is something you'd be interested in - Do let us know by either commenting on this post or emailing us at rose_edge@yahoo.com
Here are a few that are already up and running in the 'big Smoke'
http://www.timeout.com/london/restaurants/features/8001/London-s-underground-restaurants.html
Our 'Never Eat Wobbly Jelly' friend has been to the 'Savoy Truffle Club' and could not rave about it enough!
"Gav and Alison, were wonderful hosts and the food was to die for! The whole experience was so exciting, 2 days before being given an address and then turning up at someones home for dinner with a load of other like-minded people. Fabulous!"
As part of our New Years resolution we are considering having a go at a Mr Willows Pop-up resturant!! What do you all think? You'll get to taste some off our delicious home reared meats used in seasonal reciepes with locally sourced produce to accompany our wares. Then the best part if you like what you try you could always purchase some at the end of the evening (if we have any left that is!?) ;)
Just to give you a rough idea how a pop-up resturant works.
- You bring your own booze - we can supply glasses and tap water
- Payment for the meal is made before you arrive.
- The menu is set before (so know panic of what to choose)
- Two days before the date of the evening you will be emailed the address and directions of how to get to us.
- You'll sit in our home with other people and chat lots!
So if you think this is something you'd be interested in - Do let us know by either commenting on this post or emailing us at rose_edge@yahoo.com
Friday, 31 December 2010
Emma
After spending some quality time with one of our keenest followers and blog spot creator I am writing my first ever blog for Mr Willows. Many thanks must go to Emma for said creation and her inspiration and motivation!! Well done Em!!
So down on the farm! We have two remaining pigs from our second litter that are nearly finished. We will therefore have Gloucester Old Spot sauages and cuts of pork available from the 11th January 2011.
New arrivals are on their way! Monica and Mrytle our Gloucester sows are beginning to look heavy in pig and are due to farrow shortly. This is always a very exciting time for all involved in Mr Willows as it marks new beginnings and hopefully the addition of new customers later on in the year!
We will be using this blog to provide farm updates and information in terms of husbandry and management of the Mr Williows herd, pricing and availability of our finished products.
So down on the farm! We have two remaining pigs from our second litter that are nearly finished. We will therefore have Gloucester Old Spot sauages and cuts of pork available from the 11th January 2011.
New arrivals are on their way! Monica and Mrytle our Gloucester sows are beginning to look heavy in pig and are due to farrow shortly. This is always a very exciting time for all involved in Mr Willows as it marks new beginnings and hopefully the addition of new customers later on in the year!
We will be using this blog to provide farm updates and information in terms of husbandry and management of the Mr Williows herd, pricing and availability of our finished products.
Wednesday, 13 October 2010
We've been blogged about!!
Never Eat Wobbly Jelly has blogged about our sausages as well as using them in a fab recipe for sausage rolls!
Go take a look and let us know if you make any :)
Go take a look and let us know if you make any :)
Saturday, 9 October 2010
The Whole Hog!
A new book by Christopher Trotter & Carol Wilson is a wonderful celebration of the pig and how to cook it's parts - a unique mix of the cuinary and the historical.
You can purchase at any good book shop RRP £25
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