We have been enjoying local Berkshire pork for the last couple of years - grown by a family friend.
The black Berkshire pig is renowned for its richness, texture, marbling juiciness, tenderness and overall depth of flavour.
They are raised not far from our farmhouse so we can regularly visit the "berkies" to see how they are faring. M even took the three that we had ordered to share with friends to their final meeting place.
We are so hands on in our quest to enjoy locally grown food that we made sausages from the pork on Saturday - under the tuition of our friend W.
A very productive and entertaining afternoon.
These are the Tuscan sausages with garlic and and fennel
The pork is first of all put through the grinder
Fed through the sausage machine into the skins
What more can I say
The long sausage is knotted into string of nicely plum sausages
They are then put into the freezer to mature for a couple of weeks.
Will let you know how they taste.