Home > Eating > Blades and bones: Pigstock festival of pork – FT.com

Blades and bones: Pigstock festival of pork – FT.com

April 4th, 2015

The pig is carefully chosen and dispatched in its pen in the woods. The process is remarkably quick and strangely peaceful. We join in hefting the carcass into the bucket of a tractor and then follow it quietly back to the central clearing of the encampment. The big Austrian hangs it, head down, from the digger bucket and calmly talks us through the evisceration. The cooks carry the choicest offal to their fires, while a woman takes the spleen from which she scrapes the pulpy meat to be cooked and smeared on toast. This is carried back to the watching circle along with the brain, scrambled with eggs.

Pigstock is most emphatically not like Woodstock. It’s an annual private event run by Tom Adams, one of the founders of the successful Pitt Cue restaurant in London. It’s a little bigger than a party and a little smaller than a local festival and held on the farm of a family friend in Cornwall. The vibe is relaxed, welcoming and gently lubricated with alcohol but it has nothing to do with music. Each year, the participants get together to celebrate cooking and eating pork.

via Blades and bones: Pigstock festival of pork – FT.com.

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