September 14th
Celebrated in Avening, England. Live high on the hog and always say “I’m sorry” with a pig’s head.
The History
Pay Your Penance in Pork
One would think a feast named “Pig Face Day” was surely a spoof on someone who was not very good-looking, but that is not the case. This holiday is a nod to Queen Matilda, the wife of William the Conqueror, and is only celebrated in Avening, a quaint little village located in the Cotswold district of Gloucestershire, England.
In the eleventh century, Matilda fell madly in love with the handsome and manly Lord Brittric of Avening. He did not feel the same way (really?!). So, she did what any woman would do when faced with unrequited love . . . she threw him into a dungeon (what a power trip) where he remained until he died. Historians suspect that poison was involved in his untimely death.
The Church of the Holy Cross in Avening, England, has been active and operating since it was consecrated in 1080. Parishioners still honor ancient traditions, including the Pig Face Day Celebration.
Feeling incredibly guilty for her, um, well-known and very public temper tantrum, she commissioned a church in his hometown (how thoughtful). The church was consecrated in 1080, and the lovely Matilda gave the builders a pig’s head to feast on when the job was complete. This is the only church in history to be commissioned by a queen of England.
The feast still goes on to this day. Villagers attend a religious ceremony at the church and then dine on all things pork throughout the town. There’s music, a hog roast, a torchlight procession, drinking, etc., all in the name of the teeny-tiny jealous queen, Matilda.
Matilda of Flanders became Queen of England in 1066 (officially crowned on May 11, 1068) and had nine children with William I. Two of those children went on to become kings, William II and Henry I. There are some documents that claim she was the tiniest Queen to ever reign at a mere four-foot-two, but there are conflicting reports in the research. Regardless, the little Matilda packed a powerful punch. During her coronation, the archbishop of York was instructed to speak to the importance of her role, and he declared that she was divinely placed there by God, that she should have share in royal power, and that she blessed her people by her power and virtue. Wow, heavy.
Fried pork balls with sage crème.
Meatball Ingredients
2 cups uncooked ground pork
1 egg, beaten
7 Tbsp panko
½ tsp allspice
¼ tsp ginger
¼ tsp pepper
Pinch cloves
Pinch ground saffron
1¼ salt
4 fresh sage leaves, finely cut; plus a dozen sage leaves, whole
Tempura Batter Ingredients
1 cup flour
1 Tbsp cornstarch
½ cup seltzer water
Salt to taste
Lard (you can use canola oil)
Sage Crème Ingredients
2 Tbsp butter
1 large shallot, minced
2 Tbsp minced fresh sage
¾ cup mead
¾ cup heavy whipping cream
Meatball and Tempura Batter Directions
Mix all the items in a large bowl. Mold the mixture into circles to form meatballs. Parboil the meatballs for 10 minutes. Place meatballs on paper towel to cool.
While the meatballs are boiling, mix together flour, cornstarch, seltzer, and salt to taste. Mix until smooth. Let sit for 10 minutes.
Melt a hunk of lard in a heavy pan. After the lard has heated up over medium to medium-high heat, take two forks and toss the cooled meatballs into the tempura batter.
Turn the meatballs gently in the lard until the tempura is golden. It doesn’t have to look perfect . . . as long as it tastes good. Once the meatballs are finished, toss the whole sage leaves in the tempura batter (about a dozen) and give them a quick fry in the hot lard. Garnish the meatballs with the crème and a piece of crispy sage.
Sage Crème Directions
Melt 2 tablespoons of butter in a heavy pan. Toss in minced shallot and minced sage. Once the shallot is soft, pour in the mead and stir. Pour in the whipping cream and stir. Boil down by half until thick, on medium high.
This is a perfect appetizer for any time of the year. Garnish the serving plate with fresh sage; its scent smells better than any candle’s.