Boiled ham from one of our Berkshire baconers - this is the last joint of dry cured meat in the freezer. It's from the chump end an will be soaked today/tonight in a couple of changes of water, then boiled with some onions, carrots and cloves. It will then have the skin peeled off the fat (the dog can't wait!) and the fat will be liberally smeared with a mixture of brown sugar and mustard before being roasted to carmalise the coating.
We promised a nice big chicken for the table too and have a few to choose from:
These Sasso's are 21 or 18 weeks old - there's two hatchings in together. The older hens have started laying but they are all for the neck streching department tomorrow and the best bird will be roasted for Christmas. The remainder will be for the freezer.
It's been a while since some random bag has been hung on our back door handle, but today the Pheasant Fairy has delivered a nice brace. Seeing as it's poultry day tomorrow these will be plucked and cleaned too. One might even make the table on Tuesday.
*loosens belt in anticipation*
