Pigs are being put on a pedestal this Christmas with the launch of its National Pigs in Blankets Day. It is estimated that over 100 million of this essential seasonal staple are eaten on Christmas day alone.

Pigs in blankets have their own national food day in the U.S, but until now have been overlooked in the UK despite their huge popularity at the festive feast.

But on Thursday 12th December we ask you all to be pig headed for the day with the launch of the UK’s first ever National Pigs in Blankets Day.

Is it time to see these bacon wrapped beauties celebrated as the moreish morsels they really are?

Pigs in blankets have become synonymous with Christmas but in the opinion of some experts, and indeed us at Yorkshire Pudd, they never receive the recognition they deserve!

To celebrate the ‘pig’ day Yorkshire-based Farmison & Co will be running a competition offering 50 lucky people a chance to win a free box of his exclusive tasty porkers.

Check out the Farmison & Co Facebook Page to find out how to prepare the pigs and freeze them ahead of the big day – as well as discovering 10 tasty twists on the traditional porky pairing.

Did you know?

  • Over 128 million pigs in blankets are eaten on Christmas Day alone.
  • Pigs in blankets are thought to have originated from Czechoslovakia or Germany but first appeared in print in the Cooking for Kids cookbook, published by U.S food firm Betty Crocker in 1957.
  • Pigs in blankets are known as ‘Wesley Dogs’ in the US; ‘Würstchen im Schlafrock’ (sausage in a dressing gown) in Germany, where they are wrapped in pancake; ‘Moshe Ba’Teiva’ (Moses in the ark) in Israel; ‘kilted sausages’ in Scotland; and in Mexico, they are wrapped in tortilla and deep-fried.
  • In the US, where National Pigs in Blankets Day is held every year on April 24, pigs in blankets are more like gourmet hot dogs and are commonly wrapped in pastry (rather like small sausage rolls), served with a dipping sauce.

Have you considered?

Before baking your bacon-wrapped sausages, dip them in one of the following:

  1. 1tbsp honey mixed with 1tbsp wholegrain mustard;
  2. 1tbsp sticky onion relish or marmalade muddled with a drop of soy sauce;
  3. 1tbsp maple syrup and 1tbsp Dijon mustard;
  4. 1tbsp mango chutney and 1tsp sesame or poppy seeds.

Or, add tasty extras underneath the bacon wrap before cooking, such as:

  1. Crushed chestnuts
  2. Apricot
  3. Sage leaves
  4. Dates
  5. Rosemary sprigs
  6. Paprika or cayenne pepper (if you want a kick!)

Find out more at: www.farmison.com