Rubbed Oak-Smoked Pork

Back at the Sunday market in Summertown again.

This delicious looking (and delicious smelling) pork is oak-smoked by the proprietors of the stall, and the meat rubbed off the joint (shoulder, I think) by hand. It is used to fill bread rolls, which make a superb lunchtime snack!

From the same smokery, here is smoked garlic, while nearby is paella production, as I showed a couple of weeks back.

Another stall has some fresh asparagus, this being what the Germans call Spargelzeit.

Green's of Glastoburyr frequently show their really good cheeses, especially cheddar. The chalked labels at the top show what's on offer if you can't read the labels on the cheeses from my photo. The three marked here are among the best: Oak smoked, Unpasteurised and Vintage. I suppose that Unpasteurised corresponds to French "Lait Cru", which usually produces the tastiest camemberts and bries.

You will note that on the table supporting the display of cheeses, there are bowls that contain (or contained) samples of the cheeses for tasting. There are quite a few stalls with samples to try, which is one of the reasons that this market is such fun to visit. As I said previously, the market has progressed from being held roughly monthly at around Christmas 2012 to becoming a weekly fixture now: a very pleasant change to our locality.