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“I was hunting one of my hawks through scrubland on the edge of Powerstock Common in Dorset. The terrain was rough, with an eerie remoteness. I came into a large clearing of grasses, sporadic bramble and soft marsh. My hawk swooped past me and alighted on a small spinner of young willow and bramble. I assumed the barely discernible movement of a rabbit of pheasant in the undergrowth had caught his eye. I went right up to the tangle of blackberry with the intention of flushing out whatever was inside.Whilst the first half of the handbook acts as a practical guide to keeping pigs and the preparation of the meat, the second half is dedicated entirely to recipes which will see you utilising “everything but the oink”. Sausages, curry, roasted pork, pies, sandwiches, ham, and even chocolate truffles made with pigs blood all feature, and as you make your way through them, you’ll have a new-found respect for just how versatile this meat is.
All of a sudden, the entire bush erupted in the most dramatic way. The ground literally shook as, from within, out barged the barrelling frame of the biggest wild boar I’d ever seen. The shock of its physical stature took me from my feet and, as I fell, it hoofed over my left leg and down through the copse.”
Foto: The Guardian
Etiketter: Nya böcker