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EVERYTHING YOU WANTED TO KNOW ABOUT PORK!
‘Pig to Pork’ Weekend at the Weald & Downland Open Air Museum Sat/Sun 19/20 November
An entertaining and informative event for cooks and food enthusiasts is planned for the weekend of 19 & 20 November at the award-winning Weald & Downland Open Air Museum near Chichester, West Sussex. The ‘Pig to Pork’ event will be centred in and around the Museum’s working Tudor kitchen and will cover everything you wanted to know about pork! Visitors will be able to learn about methods of jointing, salting and using pork. There will be demonstrations of preserving and cookery throughout the two days — and a chance to sample some delicious pork cooked over the open fire in the Tudor kitchen. Recipe ideas will be available for visitors to take away and try at home, ranging from the traditional and historic to the more familiar. Winkhurst Tudor kitchen has proved immensely popular with visitors since it opened in 2002. The cooks, in Tudor costume, prepare food for visitors to discover and try from authentic period recipes. The ‘Pig to Pork’ event reflects the Museum’s aim of preserving the rural traditions of the southeast by using authentic techniques. The Museum is home to rare breeds including ginger-coloured Tamworth pigs, and during ‘Pig to Pork’ the pork used in the kitchen will be from a litter of Tamworths raised at the Museum. The ‘Pig to Pork’ weekend develops the theme of 'Field to Feast' which runs throughout the Museum site and concerns the processes involved in getting food from the field to the feast. Wholemeal grain is ground into flour in the seventeenth century watermill, Shire horses and oxen carry out agricultural tasks, and traditional cereal crops have been sown in the field strips. For the first time this year, traditional vegetables grown in the field strips have been grown on a larger scale and are available to buy in the museum shop and at the local Farmers Markets in nearby Chichester. Varieties include for example Asparagus Peas; soup celery from 1793 with leaves that look like and are cut like parsley for soups and seasoning; white carrots, and pink fir apple potatoes dating from around 1850. Evening Tudor dining experiences are also hosted in Bayleaf medieval farmhouse on selected Saturday evenings during the summer months. The Museum is open over the ‘Pig to Pork’ weekend from 10.30am to 4pm and the event is included in the usual entry cost: adults £7.70, over 60s £6.70, children £4.10, family (2 adults plus 3 children) £21. The award-winning Weald & Downland Open Air Museum has over 45 historic building exhibits and is designated by the Government for the outstanding importance of its collections. Exhibits include a medieval farmstead; a working watermill producing wholemeal stoneground flour; exhibitions focusing on traditional building techniques and agriculture; historic gardens, farm livestock and a working Tudor kitchen. The Museum runs a well-established programme of courses in building conservation and rural crafts. There is a café which uses the Museum’s own flour and a shop with gifts and books on countryside and buildings themes. The modern Downland Gridshell houses the Museum’s building conservation centre and artefact collection. There is a daily tour at 1.30pm when the Museum is open, and an appointments system for visits to the collections for research purposes.
24.08.04
