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Oak Smoked Collar Bacon

Fri, 28 Feb 2014 13:07:30 +0000

We use collar to wrap suffed chicken parcels. These are delicious when cooked in the oven on a moderate heat.

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Oak Smoked, Dry, Sweetcure Streaky Bacon

Thu, 27 Feb 2014 08:45:58 +0000

Our streaky bacon is ideal for wrapping around other meats and sausages because the fat from the bacon adds moisture to the meat.

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Unsmoked, Dry, Sweetcure Streaky Bacon

Thu, 27 Feb 2014 10:06:01 +0000

Our streaky bacon is ideal for wrapping around other meats and sausages because the fat from the bacon adds moisture to the meat.

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Gammon Steaks

Sat, 01 Mar 2014 08:20:58 +0000

For perfick results we suggest grilling or pan frying over a medium heat with a small drizzle of olive and served with grilled pineapple slices and a fried egg.

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Oak Smoked Pancetta

Fri, 28 Feb 2014 13:02:27 +0000

One of my personal favourites for the Oak Smoked Pancetta is to boil some sprouts, dice and pan fry the pancetta, drain the water from the sprouts and add them to the pancetta. Lightly fry for a minute and serve.

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Oak Smoked, Dry, Sweetcure Back Bacon

Thu, 27 Feb 2014 07:46:13 +0000

For full flavour we suggest pan frying over a medium heat in a small amount of olive oil.

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Unsmoked, Dry, Sweetcure Back Bacon

Thu, 27 Feb 2014 08:29:07 +0000

Our unsmoked back bacon has been hung and rubbed with my secret family sweetcure recipe.

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Oak Smoked, Dry, Sweetcure Gammon Joint

Fri, 28 Feb 2014 13:11:42 +0000

We recommend cooking for 20 minutes per lb at first in simmering water (about 80 degrees C) and for the last 30 minutes in the oven at a high temperature. For a delicious finish, coat the outer of the gammon in honey or maple syrup before placing in the oven.

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Unsmoked, Dry, Sweetcure Gammon Joint

Sat, 01 Mar 2014 08:16:42 +0000

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