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Whether it’s Marmite Easter eggs, chicken tikka lasagne or bacon jam, ‘food mash-ups’ are the latest trend to hit our dinner plates and screens. A trend highlighted recently on Channel 4’s Sunday Brunch where TV chef Simon Rimmer cooked an onion bahji scotch egg! An odd combination but it looked delicious and it is hybrid food like this pushing the boundaries of modern cuisine. The latest concoction to have recently caught my eye is the new flavour from Perfick Pork – a bubble and squeak sausage! I’m a fan of flavoured sausages and bubble and squeak, so to see the two together was a little baffling but pleasing enough that I just had to taste them!
At first site it’s an attractive sausage, relatively pale with flecks of savoy cabbage throughout. The flavour of the sausage is incredible; at first there’s a burst of flavour from the pork, bacon and sautéed potato, and then a warm spice comes through and the flavour lasts and lasts. As well as the aforementioned ingredients there is also a couple of secret ingredients David would not reveal. Another benefit of this sausage is that it is also Gluten Free.
David Smith owner of award winning, butchers Perfick Pork came up with the idea when wondering what to do with leftovers from Sunday dinner! He is no stranger to weird and wonderful sausages and his butchers shop have been winners of the Great British Sausage Week competition for the past two years. The first win was with a combination inspired by his fathers favourite sandwich recipe – black pudding & strawberry jam!
So thumbs up to this latest ‘mash-up’; it’s ‘food-preneurs’ like David that keep making British cuisine exciting and world class.
About Perfick Pork.
David Smith trained as a butcher with his father and grandfather in West London in the 60’s and 70’s, rearing their own livestock for their produce. He served his apprenticeship at the famous Smithfield Market in central London, followed by the opening of several butchers shops in West London. David and his family moved to over 10 years ago, and after doing a favour for a local farmer was given three pigs as a present. David used some of this pork at a BBQ he was asked to do at the opening day of Races, where he met the late hotelier Paul Whittome, owner of the prestigious Hoste Arms in Burnham Market – a defining moment and the start of Perfick Pork.
All Perfick Pork sausages and produce can be purchased in their online store at www.perfickpork.co.uk or at their rural shop in Great Ryburgh.
Press contact:
Andrew Davis. Lighthouse Design & Marketing
T: 01553 671356 | E: [email protected]
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