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Wishing everyone a MERRY CHRISTMAS and a HAPPY NEW YEAR.
The next newsletter that you shall recieve will be on the 7th of January 2008, until then you can keep updated on all the global pig news by visting us at ThePigSite.
Something a bit different in this week's newsletter.... Since turkey tends to hog the limelight at this time of the year we offer "ThePigSite" version of the classic Honey and Mustard Glazed Roast Gammon - great hot or cold - for when you've simply had enough turkey!
Worse still... our editor digs out a few jokes!
We have 4 new features this week:
Antibiotic Feed Additives: Politics And Science
By Chris Harris, ThePigSite Senior Editor. The debate regarding the use of antibiotic feed additives in food-producing animals has intensified in recent years according to Hector Cervantes Manager of Poultry Technical Services at Phibro Animal Health.
Are Export Subsidies Enough to Stabilise EU Market?
By USDA, Foreign Agricultural Service
Sports Supplements to Aid Parturition and Reduce Perinatal Mortality
By Theo van Kempen Provimi RIC, and North Carolina State University.
Bridging the Gap Between Genetic Potential and On-Farm Performance in Commercial Pigs
By Aedmund J. McClure, Courtesy of Alltech Inc.
For all this weeks pig news click here...
Alternatively you can view the last weeks news for each country by clicking on the various links below.
Company news
AI Re-branding Reflects Improved Performance
Yorkshire-based international pig-breeding company ACMC has re-branded the range of sires in its AI service to reflect improvements in the genetic quality and health of the stock.
More Cash for Pig Feed Price Campaign
UK - The British Pig Executive is to plough another £1.5 million into the campaign to get a better deal for Britain's pig farmers.
Honey Mustard Glazed Smoked Gammon (Bacon) Joint
By thePigSite.com
A gammon joint is basically a ham joint which has been cured like bacon. It is different from a bacon joint in that it is a different cut, although a bacon joint can be used as a lower quality alternative. Gammon can be smoked or unsmoked. My preference is for the smoked variety, but this recipe can be made equally successfully with an unsmoked gammon, or indeed a ham joint if you wish.
Ingredients (serves 4)
2 - 3 kg (5 - 7 lb) Gammon Joint
20 or so Cloves
Glaze Ingredients
1 tbls runny honey (warm slightly in not runny)
1 tbls brown sugar
1 tsp mustard powder
1 tsp worcestershire sauce
1 tsp tomato puree
1 tsp vinegar (balsamic if you have it)
Method
- Soak the joint, ideally overnight, in cold water. This helps to remove any excess salt from the curing process.
- Drain and rinse in joint cold water. Place in a pan and cover with fresh water, bring to the boil and simmer covered for 1 hour.
- Mix together the glaze ingredients.
- Drain and remove from the pan. Cut off the skin and discard leaving a nice covering of fat on the meat. Stud the fat with the cloves then cover the meat (fat layer) with the glaze. You may wish to allow the meat to cool slightly first. If not be careful as the joint will be very hot!
- Place in a pre-heated oven at 200°C (180° C if it is a fan oven)
- Roast for another 45 - 60 mins until cooked through. If the top stats to burn turn the oven down a bit.
Serving Suggestion
Serve hot or cold. This is great as a roast dinner or on sandwiches.
Finally.... enjoy!
Pig joke #1 - When were pigs made?
In the Saus-age
Pig joke #2 - What constellation looks like a pig?
"The Pig Dipper."
Pig joke #3
A man was driving by a farm when he saw a pig with an artificial leg. Not quite sure of what he was seeing, he decided to stop and ask. He went up to the farm house and knocked on the door. The farmer answered the door and the man said, " I was driving by and saw the pig with the artificial leg and I just had to find out why does that pig have an artificial leg!"
"Well" the farmer answered, "that is a really special pig. The house was on fire and that pig saved our lives. He is just a really special pig."
"But why the artificial leg?" asked the man.
"Well," the farmer replied, "a pig that special you wouldn't eat all at once.!"
Have a great seasonal break!
Ed. |
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