The sausages were plain, no herbs, leeks or anything else of that sort, and baked very well. Served with mash and crinkly cabbage. The left over sausages went into sandwiches the following morning. Not sure why, but they were much better than anything that we manage to get from the big supermarkets: I don't think that it is all in the mind.
The pork pie gave us about four servings. Again, made without all the pepper and spice and all things not-nice that other vendors seem to find necessary. Good pastry, not too soft and not too hard on the outside and with a nicely soft white layer on the inside. Jelly about right too.
The bacon was described as dry cured, smoked streaky and the first four rashers went lightly grilled into the breakfast sandwiches this morning. Sandwiches made with soft white bread, far better far these purposes than any of your fancy or brown breads. The white bread, also from Ely, was satisfactory but not good, but the bacon more than made up for the quality of the bread. Odd that one can still get decent pork, pork pies and pies from both Huntingdon and Ely, but not decent bread. Whereas Hambledon in Hampshire, a village we lived in for a bit back in the seventies of the last century, still, at that time, boasted both an excellent baker and an excellent butcher. The former selling little apart from lots of split tin white loaves, The latter being so famous that it once figured on the front cover of a Ladybird edition of the 'Little Red Hen' story.
The pig's ear is hanging up in the hawthorn tree in the front garden. So far, getting on for 48 hours after hanging, the birds have not found it.
PS: with thanks to streetview for the picture. It took a little while to find it as I had thought the name was 'Edies' rather than 'Edis' - a change which leaves me quite unclear as to how the name should be pronounced.
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