For those of you who haven't heard of the Pig Idea, it is basically a lot of common sense. They are campaigning to change the rules about feeding catering waste to pigs. This is not only a cheaper option but also very environmentally friendly as we'll be growing less grain to feed pigs and saving the rain forests from being cut down to grow all of this pig food.
If you want to know more go to their website here.
A bunch of celebrity chefs and yummy restaurants clubbed together, fed some pigs on catering waste, cooked lots of yummy things and gave them away to the public. On top of that they had lots of cooking demonstrations to fill my head with delicious porky things that I can't cook at home because my husband is a vegetarian.
It seems the brains behind the idea are Tristan Stewart, a campaigner for reducing reducing food waste and Thomasina Miers, Masterchef winner and founder of the delicious Wahaca.
Bearing that in mind we decided to start at the Wahaca stand where we whizzed through the queue in minutes and were presented with pork pibil tacos. As a massive Wahaca fan I am very familiar with these tasty, juicy treats. In a most unladylike way, with the wind whipping my hair around, I scooped up my taco and tucked in, getting delicious porky taco juice all down my face. If I could have licked my own face afterwards I would. I love the savoury-tangyness added by the pickled red onion on top and the blast of freshness from the big handful of coriander. It was tough not to just get back in that queue for another...
In the interests of trying new things (and having a big appetite), I jumped into another queue. I had 3 queues to choose from and being impatient chose the shortest queue. This was a great idea.
The first thing I was treated to was a Brazillian pulled pork slider from Cabana. Oh my goodness. It was the best slider of my life. The spicy barbecue sauce that they used had so much more depth than the cloying barbecue sauce used by so many people and the little cheesy fluffy bun was perfect. I'll definitely be trying out one of their restaurants in the not too distant future.
Further down the queue was Pizza East, manning their impressive looking wood fired ovens in the background. They treated us to a lovely roast pork belly pizza. It was exactly how I like my pizzas. Thin crusted, slightly charred around the edges, lots of topping but not too much cheese. The crackling on top was mind-blowing too. Thanks to the wind I ended up with it slapping me in the face, but I didn't mind. It was another moment where I wished for a long enough tongue to reach my chin and not waste a bit of the pizza goodness.
Unfortunately after that the food ran out, and I was so looking forward to trying a pork cassoulet and braised pork cheeks with mash. I guess my waistline is grateful that I didn't.
I think it's important to remember that although it is very easy to be side tracked by thinking that this event was an awesome opportunity for tasty free food, it is also advertising a very sensible campaign which I really think more people should sign up to.