There’s a tradition where I live in rural Tasmania of swapping foodstuffs. It’s an edible black market, dealing in things from the river, the land and the larder. Over the years we’ve dealt in eggs, pork, salmon, venison, wallaby patties, Riesling and sausages. We once gained half a lamb when our retired sheepdog help round … More How to cook a pheasant.
This week the abattoir lost one of our pigs. ‘Did it run away?’ asked Smudge, very sensibly. But no, it didn’t run away, as it was dead. They didn’t lose a live pig. They lost the carcass. We’ve learned to take the rough with the smooth and the unexpected since moving into small diversified farming … More This little piggy went to market