Local recipes from the National Parks
Recipe for 'happy hog faggots'
Dartmoor National Park
Ingredients:
- 1 small brown loaf
- 450 g (1lb) pork meat (belly, 50% lean: 50% fat)
- 450 g (1lb) pork liver
- 450 g (1lb) pig heart and kidney
- 2 - 3 medium onions
- salt, pepper, mixed herbs - generous pinch of each
How to make it:
Mince all meats and mix with onions and breadcrumbs. Add herbs and then form into desired shape (about the size of a flat tennis ball). Seal the meat in a pan before oven baking with a gravy mixture (use some home-made stock for the best taste!) for approximately one hour.
Serve with local, fresh seasonal vegetables such as carrots, french beans and potato.
