🎄🐗 Christmas Provisions 2020 🐗🎄

Our beautiful Blondie

Presenting our long-awaited Christmas Provisions.

We are proudly a Whole Animal Butchery and we have stood firm in producing pure, with Impeccable Provenance, since we established in 2010.  We passionately support ‘Nose to Tail’ eating and firmly believe there is so much more to our carefully reared Fat Pig than just sausages and bacon.  Please embrace our ethos this Christmas when ordering from our extensive list of provisions.

Limited Supply, Limited Delivery Slots, Limited Personnel, it’s just the two of us!………..so basically it’s LIMITED. Our order book is now OPEN, please send us your orders, we will do our very best but it will first come, first served.Email us at angelsfarm@live.com

Our Christmas Mail order delivery days to you will be on the following days.  Limited slots!

Friday 18th December

Tuesday 22nd December

Wednesday 23rd December

Our minimum order value is £100, delivery will be a flat £10, any orders over £150, delivery is on us.  All orders are packed on ice, in fully biodegradable packaging and you will receive an update on delivery day, from our courier, with a time slot to help you plan your day.  We’ll confirm your order by email. We will hold a £100 deposit on everyChristmas order, advising you on any balance, once yourorder is cut and prepared.

We plan to release weekly Special Provisions between now and December, watch out for these…. they will form part of our limited editions to get you well on the way to Christmas! Keep ‘em peeled, as they pop up!  

Those of you have already ordered one of our Mangalitza provisions boxes will already be in the know! Just to firm things up, all our provisions are:♥ Cut and prepared by us in our Butchery on the farm.♥ All orders are cut on the generous side and always sent fresh, never frozen, giving you to choice to freeze at home.  ♥ All our produce is unique to us. We take the same approach to creating our provisions as we do to farming our Herd. We believe you would struggle tofind any purer in either. ♥ So just to wrap things up, we farm a truly free-range, pasture raised Herd of Pedigree Mangalitza.  We feed a muesli style ration, designed by ourselves. It’s NonGM and contains No soya or palm product.♥ No vaccines, tail docks, teeth clipping or nose-rings –no magic, just good honest husbandry.♥ With our produce, being that we breed, farm, butcher, cure and produce – our provenance and purity is Impeccable. No nitrates, sulphites, butchers powders, rusk or fillers are used in any of our products. We respect the animals that we take; we strive to use all they provide, even down to using fresh blood from our Herd for our infamous black pudding.

Updated list, updated prices…. It’s time for both, to be more in line with the purity, provenance and our methods and the scarcity of what we do! We believe we have always offered great value for money and in turn, a wonderful life for the livestock we farm.

So let the Festivities begin,

Stuart and Angela.

CHRISTMAS PROVISIONS 

– PRICE LIST 2020

PRICE PER KG

JOINTS FOR ROASTING

Shoulder – Bone-in or boned & rolled.

17.50

Picnic Cut Shoulder – commonly known as the hand joint, one of the best slow roasts. Meaty as a leg with the fat of the shoulder.

19.50

Leg – Bone-in or boned & rolled.

16.00

Rump – Bone-in or boned & rolled.

18.00

Celebration Porchetta – Shoulder/Leg/Loin

Generously stuffed with our Mangalitza minced prime cuts, figs, prunes, apricots, fresh fennel, garlic & herbs.

21.50/20.00/31.00

Belly Pork slab cut onto the ribs for roasting.

15.00

Rolled Loin – tender meat, great layer of fat, superb roast!

27.00

Rack of Pork Loin, can be French Trimmed…

29.50

Rib-Eye/Roasting Coppa ~ premium shoulder cut, hard to beat!

22.00

Fat Cap – not for everyone but our personal favourite, unctuous.

25.00

CHOPS, HOCKS & STEAKS

Loin Chops ~ can be French Trimmed to order.

26.00

Porterhouse/T-bone Chop ~ button cut.

28.00

Collar Steak ~ perfect for slow cooking or flash frying.

28.00

Blade Chop ~ cut from the shoulder.

25.00

Hock ~ For stews or a tasty pea soup!

Fore-hock/Shank  ~ For roasting or provides for a meatier stew.

11.00 Hock

9.00 Fore-hock

SAUSAGES & STUFFING

Hand-Made Sausages ~ All meat, Proper, sausages in natural hog casings with fresh ingredients and No rusk or fillers.

From 16.00

In packs of four.

The Range: Please ask to confirm which are in production.

Naturally GF!

-Simply Seasoned – 100% Trimmed prime cuts, salt &pepper.

16.00

-Seaweed & Parsley – No added salt, the seaweed seasons perfectly

17.50

-Toulouse – Our Pedigree Mangalitza blended with smoked garlic.

17.50

-Sage & Chestnut – A very seasonal choice for the festive table.

17.50

-Hungarian – Our signature, a Paprika roasting sausage.

18.50

-Pork, fresh sage & Wild Mushroom – A wonderful collaboration!

20.00

‘Quilted’ Pigs – Our full size sage & chestnut Sausages enrobed with our Streaky Bacon ~ chipolatas just don’t do it for us!

13.00/pack of 4

Lard Salé Farcie – Pigs in blankets ‘off piste’, a ball of our seasoned sage & chestnut mince, ribbons of pancetta, wrapped in caul fat.

650g / £14.00

1000kg / £21.50

Hand~made Stuffing, all meat & gluten free, with fresh herbs.

18.00

BACONS

All our curing salts are completely natural, made by usand are Nitrate/Sulphite/Gluten Free, bacon like it used to be – but so seldom is nowadays.

Hand Cured Bacon ~ Loin/Back (packed in slices of 6)

Traditional / 32.00

Black Treacle / 33.00

Hand Cured Bacon ~ Streaky (packed in slices of 6)

Traditional / 27.00

Black Treacle / 28.00

Hand Cured Bacon ~ Collar (packed in slices of 4)

Traditional / 34.00

Black Treacle / 35.00

Hand-Cut Lardons – The best of all our bacons, hand-cut ready to use in soups, pastas & stews or pan-fried tossed over salads.

25.00

Pancetta – reviewed as the finest tasting meat ever encountered, we’ll let you decide!

29.00

Guanciale (jowl bacon) – cooking pancetta 

35.00

Bacon Hock / Traditional cure.

13.00

Bacon Shank / Black Treacle cure.

11.00

Leg or Shoulder Gammons ~ Traditional or BlackTreacle.

20.00 Leg

21.50 Shoulder

LUXURY PROVISIONS

Hand-Made Fresh Blood Black Pudding & Blood Loafwith Mangalitza Bacon and Cured Back Fat.  Gluten, Dairy & Allergen Free.

BloodLoaf/25.00

BloodSausage/30.00

Hand Raised ‘Pork Pie of the Gods’ – Mangalitza Lard Pastry, 6hr Trotter Jelly. Can be ‘dressed’ with fruits for an additional charge.  A real pork pie with Provenance, cooked in a wood fired oven. 

Decorated prices in bold.

07.50 /10.50  5inch

40.00 /60.00  8inch

60.00 /85.00  9.5inch

Real Hand-Made Pure Offal Faggots wrapped in Caul Fat

15.00

Crepinette De Porc – Seasoned, coarsely minced Mangalitza pork, wrapped in Caul Fat.

18.00

Jar of Leaf Lard – Fresh or Smoked, rendered over a wood fire. Use for perfect Roast Potatoes, a greatShortcrust pastry , start off casseroles, stocks & stews or create delicious Dumplings!

4.00/jar 150g Fresh

6.00/jar 150g Smoked

Rillette – Mangalitza Pork Shoulder & Belly, salted, herbs & spices.

8.75/jar 200g

Conserve De Cochon – Bacon Jam.  Mangalitza Bacon Relish.

10.00/jar 250g

Mangalitza Pure’ Pork Stock –Use neat to set pates, terrines & pies or dilute 50/50 to form a stock for soups, stews and pies mixes.

4.50/500ml

Head/ Half or Whole

20.00half/35.00whole

Brawn Mix / 2 Trotters & Head ~ sold as whole or half qty.

22.50half/37.50whole

Liver

12.00

With effect from 11th October 2020.

Woolly Welsh Provisions

Welsh Mangalitza is ever changing during this awful period offering mail order boxes to tide you over until we meet again!!
When the coronavirus is crushed We plan to hold some very special events here at the farm and possibly elsewhere, the like of which you won’t have seen before!!

Welsh Mangalitza is the only dedicated Mangalitza butchery and farmer producer in the UK and the sole producer of “that” Mangalitza black pudding. All produce is supplied FRESH not FROZEN and therefore can be frozen. A true farmer/ producer with impeccable purity & provenance and Truly Free Range pigs 24/7 – 365.

🐗🐗🐗 they sell out super fast so keep ‘em peeled 👀🐗🐗🐗

We’re very proud to produce naturally gluten free without allergens, nitrates, sulphites, rusk or fillers and farm without soya, palm or GM crops – #nosetotail👍🐗❤️Alongside taking orders we are releasing boxes week to week that can be purchased via our social media these can be tracked down on the following:

Instagram: welshmangalitzamangalitsa
Twitter: @mynyddmawrherd
Facebook: Welsh Mangalitza & Butchery (Group)

To order please Email Stuart or Angela to confirm your selection box at angelsfarm@live.com
🐗Make a Faster Payment bank transfer, we’ll email you our details
🐗Your order will be packed with care, on ice and despatched from our farm.
🐗further dates will be planned week to week ongoing.
🐗All weights will be generous and we’ll pay the delivery costs to you 👍
Woolly Provisions BOXES – #SpoiltForChoice 🙏🐗❤️🐗💪👊

Provisions

Welsh Mangalitza is ever changing during this awful period and are now offering mail order boxes to tide you over until we meet again!!

When the coronavirus is crushed We plan to hold some very special events here at the farm and possibly elsewhere, the like of which you won’t have seen before!!

Welsh Mangalitza is the only dedicated Mangalitza butchery and farmer producer in the UK. A true farmer/ producer with impeccable provenance and Truly Free Range pigs 24/7 – 365. We’re very proud to produce naturally gluten free without allergens, nitrates, sulphites, rusk or fillers and farm without soya, palm or GM crops – #nosetotail👍🐗❤️

Email Stuart or Angela to confirm your selection box at angelsfarm@live.com

.Make a Faster Payment bank transfer, we’ll email you our details

.Your order will be packed with care, on ice and despatched from our farm on 8th April and delivery on 9th for you to enjoy over the Easter weekend!

further dates will be planned week to week ongoing.

Pork Pies are 5inch, pack of 4 Sausages, 6 slices of bacon, pack of 2 faggots, black pudding circa 300g. All weights will be generous and we’ll pay the delivery costs to you.

Woolly Provisions BOXES – #SpoiltForChoice 🐗❤️🐗💪

ADD a chunk of our Pancetta to any order £4

OR a Large 8-10 portion family Pork Pie £40

Pig out – £54

2 pies, 2 sausage, 2 black pudding, 2 bacon, 1 bacon jam

Pigg’in simple – £22

1 Bacon, 1 sausage, 1 black pudding, 1 pack of faggots

Alternatively a custom order maybe possible, cutting list below.

Pig me up! – £35

1 Bacon, 1 sausage, 1 black pudding, 1 pack of faggots, 1 pie, 1 bacon jam

Pigg’in great box – £105 Leg / £110 Shoulder

2 Bacon, 2 sausage, 2 black pudding, 2 packs of faggots, 2 pies, 1 bacon jam, 1 Rillette, 2 jars lard, joint for 4 people (leg or shoulder, bone in or bone out)

Piggy bank – £62 Leg / £65 Shoulder

1 Pie, 1 Rillette, 1 bacon jam, 1 jar of Lard, 1 pack of faggots, 1 sausage, 1 bacon, 1 black pudding, joint for 2 people (leg or shoulder, bone in or bone out)

Something for the weekend! – £30 Leg / £32 Shoulder

1 Bacon, 1 Sausage, joint for 2 people (leg or shoulder, bone in or bone out)

NOSE TO TAIL…….. from end to end!!

This will separate some, but it’s a fact that every animal has a face, whether you choose to accept it or not. 

 The nose to tail eating concept was brought about through need and respect for the animals we raised.  It was not trendy and a way to ramp up menus or accolades, just a wanton desire not to waste, something that seems to fade as generations passed though is thankfully making a comeback, 

Many preach nose to tail, but how many actually follow this respectful method of butchery through to a final product? 

How many pigs cheeks do you see on a menu or in a butchers window only to know there’s a big of unwanted’s in the basement or out the back? It’s a great start but it’s not sustainable to process the less wanted frugal cuts occasionally used to gain kudos, It really should be the norm.

Once people discover the beautiful cuts they’ve missed out on a demand will soon develop. 

A pigs head is actually a beautiful piece of meat, inexpensive, even free sometimes – and on our own pigs weighs in at over 10 kilos, the jowls alone being a few kilos each.  In the pictures above the head was skinned for Porchetta di Testa a rolled pig head stuffed to an Italian recipe.

it still being the need to have prime meat with every meal and people’s wealth versus the cost of low welfare meats is mostly to blame.  It’s also mental battle of a kind over the consumption of organ meats or heads, but in the period when people are looking to save money and supermarkets are offering cheap meaty deals if you’re partaking in buying poor quality processed meat products with little or no welfare then you’re probably already eating pigs head and more, let alone the mechanically recovered or pressure washed meat that goes make up so many processed products, pies, breaded meat shapes and so on!! 

The frugal cuts take a little more work to prepare but if you don’t try them you are missing out on some great meat, Hocks are more accepted, offal, trotters, heads less so in the UK.

Butchering truly nose to tail for us is a major part of our journey as a business to become completely waste free, we have no waste from the pigs we butcher what-so-ever!! The meat is sold as cuts and primals fresh and cured, the offal as traditional caul wrapped faggots and bacon wrapped terrines.  

From the head we cure the cheeks as guanciale, roast the ears, the tongues are cured and pressed and the skull is then trimmed of meat for our working pig dogs along with all bones as they are raw fed.

The skulls are then cleaned and prepared by ourselves and supplied to students of palaeontology, skull & bone carvers / artists and one in particular very well known taxidermy based artist!! 

…….telling the truth and being transparent about the usual wasteful practices in the trade we know won’t always make friends in business but we still stand for what we first thought back in 2010 when what we have now built as Welsh Mangalitza was a mere piglet. 

if we we were going to this, there was only one way to do it, the way we have with provenance and purity in our production and ultimate respect to the livestock we farm. 

©️ Stuart Mason 2020

From black and beyond………

Black pudding, Boudin noir, Blood cake, call it what you want but is it really black pudding?

With the majority of black pudding sold in the UK using dried blood from Spain and Holland from pigs kept in conditions we would not even allow in the UK, your support for this type of product should really stop!! There is no need to consume dried blood black pudding as there are an increasing number of producers using fresh blood, some even like ourselves using only blood from there own pigs so guaranteeing the stock is truly traceable by face, rather than just a number!!

The reason for using dried blood over fresh is purely profit driven, some would say it is due to the lack of source of fresh blood, but this is not the case , fresh blood is widely available but does not have the convenience of scale to that of dried blood.

We produce around 16 kilos of product from one pigs blood, a single batch from a single identifiable source.
That pig was bred by us, farmed by us and when the time comes at around 28 months old, butchered, produced and sold by us. We use only fresh Ingredients and all spices that go into our produce are ground by us from the whole per batch.

In comparison a producer using dried blood will purchase a sack from a butchery supplies of either dried blood or even a blackpudding mix, the ingredients are an endless list of additives, flavourings and these sacks usually cost around £30 and can produce up to 300 kilos of product!

Black pudding came about through a respect and need to use the whole animal, but what is being produced and consumed in the current day is mostly a far cry from the nose to tail concept that brought the wonderful stuff about.

It’s questionable if any pudding made with dried blood can actually boast being a blackpudding let alone the superfood label the product was given in 2016 as in the drying process the Haemoglobin is lost and and is replaced with a lab additive originating from pigs that goes by the name of AProThem and is a water binding gel that simulates the Haemoglobin once hydrated. In comparison, superfood or not a fresh blood pudding is a whole blood product. It’s true to the animal and I believe you as a consumer are getting your money’s worth.

A dried blood pudding is little more than a Frankenstein product, made up of a cocktail of unknown animals and in some cases even species. A dried blood pudding contains something along the lines of the following: dried porcine blood from mixed EU sources, dried onions, Back fat (again from mixed sources) Water, Rusk, (wheat flour, salt, Raising Agent E503, Oatmeal, onion, Salt, Dried Egg, AProThem, gelatine (both from yet again another source) Yeast extract, ground spices and spice extracts, sugar or honey.

Our product is made in true small batches from a single animal that we bred, farmed and raised ourselves. It contains fresh Mangalitza blood, fresh onions, fresh garlic, our ever so secret spice and herb blend and a little organic Buckwheat and that’s it!

One point I’d like to make is that it’s become almost unacceptable to use eggs from anything less than free range eggs, so why is acceptable to use black pudding produced from little more than caged pigs? Furthermore this message is confused when you come across Butcher’s, shops or stalls selling free range pork, but also selling and or producing black pudding made with the dreaded dried blood.

Given that a dried blood blackpudding is mostly water its more comparable to a lettuce than Blackpudding!

So in summary fresh certainly does seem to be best!

©️ Stuart Mason 2020