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The Wales & Border Counties Pig Breeders Association have compiled a book on behalf of their membership containing some of their favourite recipes and ideas for the use of pig meat. The book entitled a "Taste of Pork or What to Do with the Whole Pig" is available from the Association at a modest charge of £4.00 it is an invaluable source of ideas and reference. Here we are featuring a Recipe a month taken from the book to give you a flavour of what our members are cooking this year.

 

Ingredients

For the pork

2kg/4lb 4oz pork loin, skin removed

salt and freshly ground black pepper

small bunch fresh sage, leaves picked,

roughly chopped

small bunch fresh oregano, leaves picked,

roughly chopped

small bunch fresh flatleaf parsley, leaves

picked, roughly chopped

1 lemon, zest only

2 tbsp olive oil

80g/3oz fresh white breadcrumbs

12-16 slices pancetta

110ml/4fl oz vegetable oil

For the parsnip purée

250g/9oz parsnips, peeled and cut

into chunks

250g/9oz potatoes, peeled and cut into chunks

110ml/4fl oz milk

salt and freshly ground black pepper

40g/1½oz butter

50g/2oz crème fraîche