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Hung, Drawn… | by dotcx
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Hung, Drawn…

… And Quartered. Sliced up into four chunks, for storage, this means the meat will not spoil before we get to eat all of it. A leg can easily take some time to eat, and at the usual rate, this should last us until some point next Easter.


The meat itself is sliced thin, served with fresh bread and cracked black pepper. The rind, with a little fat, is simmered slowly in sauces for pasta, and the thick creamy fat from the outside of the leg is used for sweating onions for sauces, frying eggs, and just eating plain with good bread.

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Taken on September 25, 2010