The Crediton Pig Club has published its first recipe booklet, in time for the Crediton Food and Drink Festival 2017. Alongside recipes for a goulash, stuffed tenderloin and Asian-inspired dishes, there are also ideas for "nose to tail" eating, such as producing your own lard to make delicious traditional British treat, lardy cake.

The club was set up last year by members from across the local community, who all share a passion for pigs from pen to plate. Their objectives are to promote local pork producers and suppliers, and support traditional pig breeds and ethical pig rearing. The club's six Oxford Sandy & Black 2017 weaners are being reared on two local smallholdings. The recipe booklet is available from the Crediton Community Bookshop and costs £2, which will go towards the cost of printing the booklet.

The Crediton Pig Club is supported by Sustainable Crediton.