Video Library

Chef Bryn Evans from Londonderry, Northern Ireland shows us how he makes his OSB Scotch Eggs.

Ed and Anita Withers show us how they use boar semen purchased from Deerpark to Artificially Inseminate (AI) one of their sows.

Kathryn Green from Hampshire/Dorset border cooks her special OSB Liver & Bacon Casserole Ingredients as follows: 1 onion, sliced 2-3 cloves garlic, crushed 4 x slices of OSB bacon (more if desired!) Button mushrooms, sliced or quartered if large OSB liver approx. 250-300g Stock made from chicken stock cube & 250ml boiling water Salt & pepper Plain flour (to dust liver) Olive oil (or oil of choice) to cook Dash of sherry/wine to de-glaze pan (optional) Mashed potatoes & broccoli/veg of choice to serve.

Kim and Stuart Cooke, from County Cork, Ireland, show us their Campfire Stew using a piece of their OSB Gammon. Ingredients 1 OSB Gammon Joint 2 Onions 3 Bell Peppers 3 Cloves of Garlic 1tsp Paprika 1tsp Cumin 1stp Coriander 1 tin Baked Beans 1 tin Tomatoes 1 tin Kidney Beans 1 Carrot 300g Mushrooms 2 tbsp Tomato Puree 2 Chilis 1 tbsp Worcestershire Sauce Salt & Peper (to taste)

Andrew O'Shea (OSBPG Trustee) and his daughter Keira make her signature Pasta Bake with their own Home reared and made OSB sausages Ingredients For the Pasta 1lb Cooked Slice OSB Sausages 1 Large Onion Diced 1 Pepper Diced 2 Carrots Diced 1 Tin Chopped Tomatos 1 Tsp Mixed Herbs 1/2 Tsp Smoked Paprika 500g cooked pasta For the Cheese Sauce 30g Melted Butter 40g Plain Flour 3/4 pint Milk 75g Cheese (of your choice)

In the Episode, Lucy Kenney (South Lincolnshire) shows us how she makes use of some OSB steaks to make a South Indian Coconut Pork Curry called Keralan Pandi. Plus you get a glimpse of yours truly 🙂 Please note Social Distancing measures were used at all times in the making of this episode

In this Video Debra Nisbet and her daughter Florence, shows us their version os OSB Meatballs, it looks like they had great fun making this for us. Why not have a go with your children, grandchildren etc.

Richard Williams shows us how to make the most of our pigs by using the offal to make a creamy, spreadable parfait.