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Gammon pride

If you have spent any time at all on Limey social media, you will have heard a wokester call an Englishman a gammon. This is especially meant to invoke, I think, a white man of a certain age, pink and fatty. For reasons we can guess, gammons seem to be particularly found of calling other gammons gammons.

I say we own it. And why not? Gammon is a cut of pork they sell here – it’s simply uncooked ham. And who doesn’t love ham? Except, of course, strict adherents to certain pig-deprived religions.

The pig – the wild boar – was sacred to many ancient Germanic gods and goddesses. Tacitus, writing in the First Century, said the Germanic tribes wore boarskins into battle. Boars were a symbol of ferocity worn on the helmets of Anglo-Saxon warriors (Beowolf, for a famous example).

The spectacular Iron Age Garton Slack chariot burial, in East Yorkshire, featured a whole chariot, two horses and a warrior with the head of a pig split open, food side up, on his chest. A last meal in the afterlife.

The archaeological evidence tells us that for hundreds of years, people came from all corners of the island, driving pigs before them, to a giant pork feast at the Winter Solstice at Stonehenge. Among other sacred sites.

In short, pigs: a wonderful, magical animal.


Comment from Uncle Al
Time: June 17, 2021, 10:17 pm

…with the head of a pig split open, food side up…

OK, I’ll bite. Which side of a split pig’s head is the food side?

edit: Uncle Al the Forgetful here.

Comment from durnedyankee
Time: June 17, 2021, 10:39 pm

Bacon it doesn’t make sense, but it improves the flavor of so many things we eat.
Including Ice Cream.

Comment from BJM
Time: June 18, 2021, 12:14 am

Gammon. Yum.

The White Boar is infamous as Richard III’s badge/heraldic emblem.

@Uncle Al Here ya go.

Comment from Uncle Al
Time: June 18, 2021, 2:37 am

@BJM — Thanks!

That Bethany Jean Clement sure does write a nicely tongue-in-cheek article. I’ll have to keep an eye out for her.

Comment from Deborah HH
Time: June 18, 2021, 3:26 am

My son and his family are visiting from Missouri. This morning my daughter-in-law put a 5 lb. pork butt (well seasoned) in the slow cooker, and this afternoon she shredded the meat and poured a bottle of barbecue sauce over it and put it back in the cooker. For supper we dined on pulled pork on grilled buns, with freshed made cole slaw and all those other little things that you put on the table to make out your meal, like Ranch Style Beans, dill pickles and sweet tea. For dessert we had a white layer cake with chocolate buttercream frosting. And tomorrow we’re gonna do it again 🙂

Comment from durnedyankee
Time: June 18, 2021, 9:32 am

Because it ain’t JUST bacon….though that’s a chief ingredient in the local potato salad recipe at Durnedhouse.

slow cooked ribs – bbq, slow cooker, or Instantpot.
Smoked ham, baked ham, BBQ ham.
ham hocks in a pot of beans.
“Canadian” bacon.
Air Fryer pork chops with a brown sugar/spiced rub.
Bean soup with bits of leftover ham cooked off the bone.

We live high off the hog here, so I ain’t eating crubeens, I care not a wit if that’s ‘heritage’.

And pork prices aren’t keeping up with BEEF prices (or lumber prices, or gas prices or…)

Comment from Anonymous
Time: June 18, 2021, 12:06 pm

Uncle Al – the inside. All those delicious brains and such.

Comment from S. Weasel
Time: June 18, 2021, 12:59 pm

Hm. Looks like my comment editor is busted.

Comment from Some Vegetable
Time: June 18, 2021, 1:42 pm

If you have spent any time at all on Limey social media, you will have heard a wokester call an Englishman a gammon…. Gammon is a cut of pork they sell here – it’s simply uncooked ham. And who doesn’t love ham?

Hmmmm, Long Pig, anyone?


Comment from BJM
Time: June 18, 2021, 2:29 pm

@Deborah …I could choke that down. A DIL who cooks while visiting? Your son married well.

@Durned I make two different potato salads, my Dutch grandma was born in the Alsace and made a warm potato salad of small red taters, with tiny green beans, bacon, sliced red onions with an apple cider vinegar-bacon fat dressing. It’s to die for. Here’s a similar recipe. However, the other side of my family ain’t buying it as potato salad, so I make the usual mayo-based one too…with some crispy bacon bits.

Comment from durnedyankee
Time: June 18, 2021, 3:47 pm

@BJM – both sound great to me! Link saved thanks!

The buttermilk one reminded me of Mrs D’s coleslaw recipe because buttermilk, which I need to get her to make, soon. 😀

Comment from BJM
Time: June 19, 2021, 3:11 pm

Ah, buttermilk. Food of the Gods…but, it shall never touch my lips. Again.

Back in the day, a local cottage cheese brand was briefly sold in tall, brightly colored spun aluminum tumblers. Collect them all! So Sputnik and perfect for a glass of cold milk. Like many 8 yr olds, I had a bad habit of chugging said cold milk at the table. Gran chided, warned, and tsk-tsk-ed to no avail. Early one afternoon, she called me to lunch. I picked up my tumbler and took a big greedy pull. ACK ACK ACK!!! BUTTERMILK!!! GULP! GULP!

“Oh,” she says sweetly, “I gave you my glass, sorry dear”. I never again drank a glass of milk without tasting. Ever.

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