Kill it, cook it, eat it!

In a previous column I mentioned that I had part ownership of a Gloucester Old Spot pig, Delia, which was due for slaughter. I am now able to report on how it felt to cook and eat an animal that I had known from a 10 week weaner, to a fine specimen of well toned adult pig, lovingly fed on pig nuts supplemented with apples.

Delia went to meet her maker along with her two sisters, Clarissa, a very greedy fat pig, and Runty, who never seemed able to compete with the love of food that Delia and Clarissa possessed. A fully stocked freezer with prime pork gave me the same satisfied feeling as a full wine rack.

The first sampling was dinner with friends comprising pork chops with English apples and Somerset apple brandy sauce. I have to say it was the nicest pork chop I have ever eaten and I had no problems in tucking into Delia who I had known, fed and stroked.

Our good friends complimented me on the fabulous flavour and as one friend was chewing the chop bone, I proudly showed the pictures of Delia. My friend was slightly shocked that I was eagerly displaying images of the animal that was now in his belly, but he decided that vegetarianism was not an option based on the flavour of what had been consumed!

Over Christmas and New Year, Delia was lovingly prepared into hand raised pork pies (with real pork stock jelly), roasted leg of pork with the finest crackling and slow roasted shoulder. All consumers agreed that it was indeed great pork with superlative flavour and texture.

I have visited many slaughter plants and always been at ease with eating meat. It was a new experience getting to know my food and I was totally at ease with eating an animal I had grown fond of - I always knew that Delia was destined for eating. I shall gladly repeat the experience and urge others to give it a try.

Celia Wright​​ is group technologist at Oscar Mayer