Farmison & Co National Pigs In Blanket’s Day
Farminson & Co predict that over one hundred million of their pigs in blankets will be eaten on Christmas Day although much less are consumed during the rest of the year. In the US pigs in blankets are well known culinary ‘sides’, but up until now they have been largely ignored in the UK outside of Christmas.
However, this year will be different as Farmison & Co is asking everyone to head out to the launch of the first National Pigs in Blankets Day scheduled to take place on December 12th. The company wants to see everyone celebrate the beauty of ham and bread.
“Pigs in blankets have become synonymous with Christmas but in our opinion they never receive the recognition they deserve!” says John Pallagi, Managing Director and co-founder of Farmison & Co. “We’re absolutely mad about these bite-sized boars and along with our development chef Jeff Baker, we’re proving that with the right British pork and bacon and a little know how, they can be as much the centre-piece of the Christmas meal as the turkey and the stuffing. So pig out, log on and find out more about National Pigs in Blankets Day!”
Jeff Baker who previously held a Michelin star for over 10 years, has created an exclusive batch of pigs in blankets, made with fresh sage, crushed chestnuts and plump apricots. To celebrate the ‘pig’ day Farmison & Co will be running a competition offering 50 lucky people a chance to win a free box of his exclusive tasty porkers.
Check out the Farmison & Co Facebook page to find out how to prepare the pigs and freeze them ahead of the big day – as well as discovering 10 tasty twists on the traditional porky pairing.
Pigs in Blankets Facts and Stats
• Farmison & Co estimate that over 128 million pigs in blankets are eaten on Christmas Day alone.
• Pigs in blankets are thought to have originated from Czechoslovakia or Germany but first appeared in print in the Cooking for Kids cookbook, published by U.S food firm Betty Crocker in 1957.
• Pigs in blankets are known as ‘Wesley Dogs’ in the US; ‘Würstchen im Schlafrock’ (sausage in a dressing gown) in Germany, where they are wrapped in pancake; ‘Moshe Ba’Teiva’ (Moses in the ark) in Israel; ‘kilted sausages’ in Scotland; and in Mexico, they are wrapped in tortilla and deep-fried.
• In the US, where National Pigs in Blankets Day is held every year on April 24, pigs in blankets are more like gourmet hot dogs and are commonly wrapped in pastry (rather like small sausage rolls), served with a dipping sauce.
Jeff Baker’s Pigs in Blankets 10 ways!
Deeply dippy
Before baking your bacon-wrapped sausages, dip them in one of the following:
1. 1tbsp honey mixed with 1tbsp wholegrain mustard;
2. 1tbsp sticky onion relish or marmalade muddled with a drop of soy sauce;
3. 1tbsp maple syrup and 1tbsp Dijon mustard;
4. 1tbsp mango chutney and 1tsp sesame or poppy seeds.
Herby heaven
Or, add tasty extras underneath the bacon wrap before cooking, such as:
5. Crushed chestnuts
6. Apricot
7. Sage leaves
8. Dates
9. Rosemary sprigs
10. Paprika or cayenne pepper (if you want a kick!)
Find out more at: www.farmison.com
