Branding the Mangalitza

Not literally. Nothing like that. In the old days on the farm, we’d use a spray can of indelible (and psychedelically garish) coloured paint to mark the pigs to show if they’d been wormed or de-tusked. This however is somewhat different.

I wanted a suitable new design to use on this site and Val is now in the process of producing various plates to print off her own take on The Pig.

This is (was) the work in progress…

Pig logo. In lino...

Pig logo. In lino…

The many and varied parts of a porker

I’m busy writing up more history words in conjunction with Brian Codling and it’s becoming a bit of a marathon, albeit a labour of love.

So, as a sort of stop-gap for all you porcine fans champing at the bit for further updates (and with thanks to to the hugely talented and generally all round awesome artist, Val Littlewood), here’s a great illustration from her that you can use to become more aware of the various locations for all those bits & pieces of a pig that you’ve eaten (if you’re a vegetarian, you can skip rapidly past this — and most other — sections of course).

Parts of the pig by Val

And then one from the amazing Pitt Cue team (of which more elsewhere)…

Pitt Cue pigs

Pitt Cue pigs

Mangalitza curly coat goodness

Courtesy of the hugely enthusiastic, incredibly knowledgeable, very helpful & delightfully informative, Brian & Sylvia Codling at Rectory Reserve, we spent a morning looking around the rolling Wold hill-side pens, being sniffed at, snorted & drooled over and generally enquired of by some of the 70-odd fantastically friendly Mangalitza pigs living there.

Swallow-bellied Mangalitza called Mangal

A reminder of how much fun it is to be around pigs. My love affair with pigs re-kindled.

Mangalitza Curly Coats

Then, after tea in the kitchen, a chance to root around in the treasure chest of porcine goodness that is Sylvia’s freezer.

We came away, with for us, admirable restraint, less than 3-figure expenditure, on some wonderful cuts & meats, including a great piece of pork belly that will be cooked later in the week.

Pigs are everywhere, even hiding in the undergrowth:


Oh, and the best pork scratchings in England? Pretty sure they’re right when they say Sharkey’s Traditional Black Country variants…