This month we've concentrated on our pork recipes. The first thing to do is to choose the right meat. If you've never tasted rare breed meat before, you're taste buds are in for a lovely surprise. Forget about the pale looking, water-laden pork you often see in supermarkets, Rare breed pork is darker in colour, is slightly more fatty (which it should be), and has a truly succulent and juicy flavour; the crackling it produces is sublime. Rare breed pork also makes the tastiest sausages you've ever experienced.

 

Most people have their favourite dishes, but once you've made the switch to rare breed meat you'll never go back. You'll also probably decide - like us - that the meat is tasty enough without spoiling it with over-complicated recipes. We've selected just a few recipes for you to try. Our favourites are traditional roast pork but, of course, using rare breed meat, toad-in-the-hole made with our sausages based on a Lincolnshire recipe, and Hungarian Goulash using Managalitza pork. Get cooking and help to save our rare breeds.

(Please email us if you can improve on the recipes)